Gourmet Minutes: Orange Butter Salmon
- 2-8 oz. Skinless Salmon Filets (Pat dry with paper Towel)
- Salt & Pepper both sides (or use your favorite season blend)
- 2 Tablespoons Olive Oil
- Pan Sauce:
- Zest and juice of 1 Orange
- 2 Tablespoons Gran Marnier
- 4 tablespoons cold butter
- Salt and pepper
- ¼ green onions chopped
In a Medium size oven safe skillet, Heat 2 Tablespoons olive oil on Medium high heat.
Place the 2 salmon filets into the pan and sear till you achieve a nice even browned color on
both sides of the salmon.
Remove Salmon from pan, and set aside. With temperature still on medium high , pour in the
juice of 1 orange. Bring to a full boil and let liquid reduce by ½. It will start to get thick and
syrupy. Remove pan from open flame and add 2 Tablespoons of Grand Marnier (Orange
Liquor). Return to stove and flame off. Once the flames have subsided. Remove from heat and
add cold butter to the pan stirring constantly until the butter has worked itself into the syrup.
Salt and pepper to taste, add the orange zest.
Place the seared salmon back into the skillet and spoon sauce over the top of the salmon.
Place skillet into a preheated 350 degree oven to finish, about 6-7 minutes.
Remove from oven and let rest for 2 minutes before plating.To plate, place salmon and spoon
more of the sauce onto the top. Garnish with green onions.