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GREAT
GIFT FOR GRADS!
Crispy-Bottomed Salmon with Balsamic Sauce
Salmon is a good fish to cook because, as fish goes, it has a relatively high fat content, making it very flavorful and easy to work with. The oil naturally found in fish is the "good" kind, called omega-3 fatty acids. Printer-friendly version.
1 small or medium orange
1/2 cup orange juice
1/4 cup balsamic vinegar
2 tablespoons olive oil
1 tablespoon finely chopped onion
1 teaspoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper
2 6-ounce skinless fillets of salmon, 1 to 1-1/2 inches thick
salt and pepper to taste
Preheat oven to 450ž.
With the fine holes of a cheese grater or with a citrus-zesting tool, grate about 1 tablespoon of the peel from the orange, being careful not to grate any of the white pith. Cut orange into slices and set aside.
In a jar with a tight-fitting lid, combine orange zest, orange juice, vinegar, 1 tablespoon of the olive oil, onion, parsley, salt, and pepper. Put lid on and shake vigorously until well blended. Set aside.
Briefly rinse salmon under cold running water and pat dry with paper towels. Season with salt and pepper to taste.
In a large oven-proof skillet, heat the remaining 1 tablespoon of olive oil over high heat. Place the salmon in the pan, skin side down (the salmon is skinless but it should be obvious which side had the skin). Cook for 2 minutes, without lifting or stirring the fish. You may wish to use a splatter screen, if you have one, because the oil may splatter.
Place the pan with the salmon in the oven and roast for approximately 10-12 minutes. Check for doneness by slicing open the thickest part of the fillet. It is cooked through when opaque at the center. The bottom of the salmon should be nice and crispy.
Remove the skillet from the oven, and put fish on a serving plate, covered loosely with aluminum foil to keep warm.
Discard the oil from the skillet, and put it back on the stove over high heat. Pour the orange-balsamic sauce into the hot pan. Cook for about 30 seconds or until it is bubbling. Spoon the sauce over the salmon, garnish with orange slices, and serve. Serves 2.
Equipment Needed:
Cheese grater or citrus-zesting tool
Jar with tight-fitting lid
Large oven-proof skillet
Active Preparation Time: 10
minutes
Start-To-Finish Time: 25 minutes
