- 1/4 cup sliced almonds
- 4 pieces (6 oz. each) boned salmon fillet
- 1/2 teaspoon grated orange peel
- 3/4 cup orange juice
- 1/2 cup dry white wine
- 2 teaspoons chopped fresh thyme leaves
- calories 369
- caloriesfromfat 54 %
- protein 35 g
- fat 22 g
- satfat 4 g
- carbohydrate 6.7 g
- fiber 0.4 g
- sodium 103 mg
- cholesterol 100 mg
How to Make It
In a 12-inch nonstick frying pan over medium heat, stir almonds until lightly browned, 1 to 2 minutes. Pour from pan.
Rinse salmon fillets and pat dry. Set the frying pan over medium-high heat. When hot, add salmon, skin side up, and cook until well browned on the bottom, 3 to 5 minutes. Turn pieces and cook until opaque on the outside but still slightly translucent in center of thickest part (cut to test), 1 to 3 minutes, depending on thickness of fish, or until opaque but still moist-looking in center. Transfer salmon, skin side down, to plates or a serving platter; cover to keep warm.
Add orange peel, juice, and wine to pan. Boil until reduced to 1/2 cup, about 6 minutes. Stir in thyme.
Spoon orange sauce over salmon and sprinkle with toasted almonds. Add salt to taste.