PAN-SEARED ALASKA SALMON WITH ORANGE VINAIGRETTE
Sauce
Cook orange juice in a small saucepan over medium-high heat until it is reduced to the
consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice,
mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with
blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.
Pan-Seared Salmon
Preheat oven to 400°F. Lightly season the Alaska salmon fillets or steaks with salt and
pepper. Heat and oven-proof saute pan 2 minutes, then add 1 tbsp. of olive oil. Sear the
salmon fillets/steaks on one side for 2-3 minutes. Turn salmon fillets/steaks over and
place the entire pan into the oven. Bake 4-8 minutes, or until fish flakes easily when
tested with a fork. To serve, make a 1 oz. pool of the orange vinaigrette sauce in the
center of 4 plates. Top with a salmon fillet/steak and garnish with 1 tsp. of chopped
cilantro. Makes 4 servings.
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