- 4 (6-ounce) salmon fillets
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons canola or vegetable oil
- Satsuma Orange Butter Sauce, recipe follows
- Chive Oil, recipe follows
Season the salmon lightly on both sides with salt and pepper. In a large skillet heat the vegetable oil over medium-high heat. Add the salmon to the pan and cook for 4 minutes per side.
Serve the salmon topped with a light coating of the Satsuma Orange Butter Sauce, and a drizzle of Chive Oil.
Note: This recipe would also work well grilled.
Satsuma Orange Butter Sauce:
- 1 cup satsuma juice
- 2 satsumas, zested
- 1/4 cup julienned shallots
- 2 bay leaves
- 1 teaspoon whole black peppercorns
- 1 teaspoon minced garlic
- 2 to 3 sprigs fresh thyme
- 1 cup dry white wine
- 1 tablespoon honey
- 1/2 cup heavy cream
- 2 sticks cold unsalted butter, cut into small pieces
In a saucepan combine satsuma juice, zest, shallots, bay leaf, peppercorns, garlic, thyme, wine and honey and bring to a boil. Reduce heat to a simmer and allow to cook until liquid has reduced by 3/4. Add heavy cream and continue to cook until liquid has reduced by half. Whisk in cold butter little by little, until sauce is smooth and thick and all butter is incorporated. Do not allow sauce to boil. (Keep warm in a bain marie until ready to serve.)
Yield: about 2 cups
In a small saucepan blanch the chives in boiling water for 10 seconds. Remove from water and place in an ice bath to stop cooking. Pat dry on paper towels.
Serve the chive oil at room temperature. (The oil can be made up to 1 day in advance, and should be kept covered in the refrigerator.)
Yield: about 1 cup