22 June 2011 § 2 Comments
I was so close to calling for take-out tonight but the fish stopped me. I had a large piece of sockeye salmon that was begging to be used. It is the first week of school vacation and The Ladies™ are wearing me out, so we needed something fast and easy, served with just a green salad – perfect fast food.
I found this recipe on food52 an incredibly useful online food resource. The recipe called for white wine and I did not have any in the house (I know it is hard to believe) but the recipe worked well without it. Adding wine would have made the sauce go a bit further. The orange with the sockeye really sweetened it and took away some of the oiliness. The combination of orange and olives took me back to sunny Spain, so far away from torrential New Jersey.
- 1lb sockeye salmon
- 1 large orange, use one half to cut into small pieces, then juice the other half and grate the zest
- 2 tbsp butter
- A handful of olives, sliced in half
- Handful chopped fresh herbs – I used flat leaf parsley and basil
- 1/4 cup slivered almonds, toasted
- Salt and pepper
Pat salmon fillet dry and remove any pin bones. Season both sides with salt and pepper.
Melt the butter in a large frying pan. Add the orange juice and zest. Once bubbling, reduce heat to simmer and add the salmon, skin-side down, orange segments and olives.
Cook for about 10 minutes, turning over once the skin has some color. Add the herbs a few minutes before serving. Put salmon on plate, skin-side down and sprinkle almonds over. Pour over any juice from pan.
This would go well with a dry crisp white. but you did not need me to tell you that.