Any good fish dish starts with selecting the best and freshest ingredients. While I've expressed this sentiment in my Treatise on Fresh Herbs, this is essential for all ingredients, whenever possible. Sometimes the difference is nominal, subtle flavor shifts, but other times you'd be surprised at the impact a quality, fresh product can have.
Ingredients:
2 tbsp. butter, unsalted
1 salmon fillet or 4 individual (6 oz.) fillets
2 cloves of garlic, pressed
2 1/2 tsp. minced fresh rosemary, plus 2-3 sprigs for garnish
1 1/2 tsp. freshly grated orange zest
2/3 cup fresh orange juice, plus 5-6 thin orange slices for serving
1 1/2 tsp. honey
2 tsp. cornstarch
4 tbsp. chicken broth
FIRST: Heat 1 tbsp. butter in a large pan on medium-high heat. Season both sides of salmon with salt and pepper. Add salmon, searing on both sides, 3-4 mins.
THEN: Place salmon on foil on a baking sheet. Preheat oven to 375 and set a timer for 15 minutes. Lower pan heat to low-medium heat. Using the remaining tbsp. of butter, add the rosemary, garlic, orange juice, and honey to the pan. Simultaneously, mix the chicken broth and cornstarch in a small bowl, until combined. Pour broth and cornstarch mixture into the pan, whisking and adding salt and pepper as desired. Allow to boil for about a minute, or until desired consistency is achieved.
THEN: Return the salmon to the pan, spoon sauce over it, and cook for five minutes, or until 3 internal readings are at 165 degrees.
FINALLY: Remove salmon from the oven and baking sheet. Place orange slices on a serving dish, adding salmon, and garnishing with rosemary. If you desire, let the salmon sit on the slices for 5-10 mins to absorb more citrus flavor.
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