ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Salmon with Orange Pan Sauce

Jean Allsopp
Yield Makes 4 servings
When thinly sliced and cooked, orange rind is delicious.

Ingredients

  • 1 to 2 tablespoons butter
  • 4 (6-ounce) salmon fillets
  • Salt
  • Freshly ground black pepper
  • 1 cup dry white wine
  • 4 garlic cloves, minced
  • 1/4 cup orange juice
  • 1/4 cup rice wine vinegar
  • 1/4 cup honey
  • 1/4 teaspoon red pepper flakes
  • 1 seedless orange, thinly sliced

How to Make It

  1. Melt butter in a large skillet over medium-high heat. Sprinkle salmon with salt and pepper, and sauté 4 minutes on each side. Transfer salmon to a plate, cover, and keep warm.

  2. Turn heat to high, and add wine to skillet. Scrape any browned bits from the bottom of the pan. Stir in garlic and remaining ingredients. Cook 5 to 7 minutes or until sauce is reduced by half and slightly thickened. Serve over salmon.

  3. Wine pairing: A Fumé Blanc, Sauvignon Blanc, or crisp Chardonnay will complement any citrus-seafood dishes (perhaps served with a tossed green salad and crusty French bread) for a light, refreshing supper.