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.
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