Orange-Rosemary Seared Salmon

If my taste buds could talk, they’d be screaming “Yay! It’s summer!” I’m not joking! This dish is perfect for this time of year and it’s so quick and easy. It’s packed full of goodness and flavour too. My family tell me it’s like eating in a restaurant, it’s so grub-tastic! They’re biased I know, but it’s nice to hear.

My mantra, as always, is to buy the very best quality you can get hold of. If you have a local fishmonger, then go and pay them a visit. I used Scottish salmon fillets in this recipe. And yes, I know they cost more than the supermarket, but they simply can’t be compared in terms of taste, size and colour.

If you want to create a thicker sauce, use tapioca starch, which is available online or from health food stores. Alternatively, use potato flour or similar.

Serves 4. Prep: 15 minutes. Cooking: 10 minutes

Ingredients
4 salmon fillets, skinless (ask fishmonger to do this, or remove with a very sharp knife)
3 garlic cloves, peeled and crushed
2 sprigs fresh rosemary, thinly cut/sliced
6 oranges, peeled and juiced
2 tsp orange zest
1 lemon, peeled and juiced
2 tbsp coconut oil or ghee
120 ml (about 8 tbsp) chicken stock (I use organic low salt)
1 tbsp tapioca starch (optional)
Sea or rock salt and freshly ground pepper

Method

1. Season the salmon fillets on both sides.

2. Melt the coconut oil/ghee in a large frying pan over low-medium heat. Cook the salmon fillets for 4 minutes per side, and set aside, covering with kitchen foil.

3. In a bowl, combine the orange juice, lemon juice, chicken stock, and orange zest.

4. In the same frying pan, cook the garlic and rosemary for a couple of minutes, scraping up any residue from the bottom of the pan.

5. Pour the orange juice mixture into the frying pan and bring to the boil. Lower the heat to low and season to taste.

6. If you like a thicker sauce, mix 1 tbsp of tapioca starch with 1 tbsp cold water, mix well and add to the frying pan.

7. Return the salmon fillets to the pan. Spoon the sauce all over the salmon fillets and serve immediately with baked sweet potato and mixed salad.

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Summer on a plate. Grub-tastic!

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