DIY Wild Caught Salmon with Mandarin Orange Balsamic Sauce
Wild caught salmon is so delicious! We've been making variations of this dish for years. It changes a bit here and there but it's always one of our favorite dinners. We buy the canned mandarin oranges because they are tasty and perfect in size and shape. Tonight we've put it over angel hair pasta. If you like lots of flavor, this is a super recipe!
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2
INGREDIENTS:
Marinade:
1 tablespoon EVOO
1 tablespoon Balsamic vinegar
1 teaspoon coarse ground black pepper
Note: Salmon skin, when cooked crispy, is called the bacon of the sea. We choose to leave it attached and eat it. That is an option you could consider if you like crispy fish skin.
Bon appetit,
Tom and Anita
Prep Time: 10 minutes
Cooking Time: 10 minutes
Serves: 2
INGREDIENTS:
Marinade:
1 tablespoon EVOO
1 tablespoon Balsamic vinegar
1 teaspoon coarse ground black pepper
Sauce:
~¼ C EVOO
~¼ C Balsamic vinegar
2 T frozen orange juice concentrate
1 T(heaping) of fresh ground anise seed
2 cloves garlic, minced
~¼ C chopped or sliced green onions or 2 T dried chives
2 tablespoons warm water
Other:
¾ - 1 lb. wild salmon fillet, with skin
8 oz angel hair pasta
1 can mandarin oranges
~¼ C EVOO
~¼ C Balsamic vinegar
2 T frozen orange juice concentrate
1 T(heaping) of fresh ground anise seed
2 cloves garlic, minced
~¼ C chopped or sliced green onions or 2 T dried chives
2 tablespoons warm water
Other:
¾ - 1 lb. wild salmon fillet, with skin
8 oz angel hair pasta
1 can mandarin oranges
some fresh cut chives
Parmesan cheese
PREPARATION:
PREPARATION:
Marinating Salmon:
1. On a suitably sized plate combine 1 tablespoon each of the olive oil, balsamic vinegar add black pepper.
2. Place fish, flesh side down, in the mixture and marinate for 20 minutes at room temperature.
Preparing Sauce:
Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions or chives, and ground anise seed together in a small glass bowl. Put in a small saucepan or microwave to warm.
1. On a suitably sized plate combine 1 tablespoon each of the olive oil, balsamic vinegar add black pepper.
2. Place fish, flesh side down, in the mixture and marinate for 20 minutes at room temperature.
Preparing Sauce:
Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions or chives, and ground anise seed together in a small glass bowl. Put in a small saucepan or microwave to warm.
Sauteing Salmon:
Lightly oil a 10” cast iron skillet and cook salmon over medium-low heat for about 5 minutes; turn salmon over and repeat, cooking until done as you like it. This skin is edible and is quite tasty and crisp. It's known as Bacon-of-the-Sea.
Lightly oil a 10” cast iron skillet and cook salmon over medium-low heat for about 5 minutes; turn salmon over and repeat, cooking until done as you like it. This skin is edible and is quite tasty and crisp. It's known as Bacon-of-the-Sea.
Preparing Pasta:
Cook pasta according to directions.
PLATING:
1. When fish is cooked, arrange the pasta on warmed plates.
2. Add the salmon partially covering the pasta and cover with the sauce.
3. Place the Mandarin oranges around the salmon and place the parsley sprig or chives on the salmon; or sprinkle the chopped parsley on salmon and pasta.
4. Parmesan cheese can be added to taste at the table.
Cook pasta according to directions.
PLATING:
1. When fish is cooked, arrange the pasta on warmed plates.
2. Add the salmon partially covering the pasta and cover with the sauce.
3. Place the Mandarin oranges around the salmon and place the parsley sprig or chives on the salmon; or sprinkle the chopped parsley on salmon and pasta.
4. Parmesan cheese can be added to taste at the table.
Note: Salmon skin, when cooked crispy, is called the bacon of the sea. We choose to leave it attached and eat it. That is an option you could consider if you like crispy fish skin.
Bon appetit,
Tom and Anita
DIY Wild Caught Salmon with Mandarin Orange Balsamic Sauce
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