Spring orange salmon

This recipe is fast, light, fresh and tasty!

Here I go again with citrus, I honestly just love it.

If you make this when the cara cara oranges are out use them, hands down my favorite orange, they'll also make the sauce a beautiful color. If you haven't tried them you must, they're a seedless cross between two navel oranges and have the most beautiful sweet pink flesh.

Salmon is one of my favorite fish's, but you could use any firm white fish if you prefer, chicken would even be great if your not a fish eater.

I'm always telling you to not stress if you're missing an ingredient, when I went to do this I always use the castelvetrano olives and was out, so I used kalmata and it was just fine!

If you've not tried the castelvetrano olives please do. They are large meaty green olives from Sicily that have a lovely mild buttery flavor. They're delightful to nibble on or fabulous in a recipe.

This is one of those dishes that has a beautiful presentation, but is really so deceptively quick and easy.


Spring orange salmon

Serves 4

Total time 35 minutes

4 salmon filets

4 tsp blackened seasoning

2 Tb olive oil

1/3 cup slivered almonds

2 shallots diced

1 tsp fresh chopped garlic

1/2 cup chicken stock

3 oranges cut into supremes ( the sections cut without the peel or pith)

1/2 cup fresh orange juice

1 Tb grated orange zest

1/4 cup castelvetrano or Kalamata olives pitted and cut in half

1 Tb butter at room temp

1 Tb flour

12 mint leaves torn in half

1 Tb fresh chopped dill

salt and pepper to taste

Rub each salmon filet with a tsp of blackened seasoning and leave to sit while you prep your other items.

Mix 1 Tb butter with 1 Tb flour to make a paste and set aside.

Heat 2 Tb olive oil over med/high heat and add salmon cook 3 minutes and turn. Cook another 3 min and remove to a plate to make the sauce. (this will be medium on the salmon not quite cooked all the way through, if you prefer it cooked through just go a little longer)

Reduce heat to medium and add the nuts to the same pan stirring for about a minute until golden, remove the nuts and add the shallots and garlic. Cook stirring often about 2 minutes until translucent and just starting to get a little color. Add the stock, orange juice, zest, olives, and orange pieces. let cook for about 3-4 minutes add half your flour mixture just to thicken a bit you may not need all of it.

To serve place a salmon filet on each plate spoon over 1/4 of the sauce and top with nuts and fresh herbs.

I often I drizzle just a bit of really good olive oil over the top and a sprinkle of sea salt and fresh cracked pepper.


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