Prep Time: 15 minutes
Cooking Time: 10 minutes
Serves: 2
INGREDIENTS:
Marinade:
1 T EVOO
1 T Balsamic vinegar
1 T 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
3 T warm water
Other:
¾ lb. wild salmon fillet, skin removed
8 oz tagliatelli, linguini, or angel hair pasta
2 fresh Mandarin oranges, segmented
2 parsley sprigs or 2 T chopped parsley
some fresh cut chives
PREPARATION:
Marinating Salmon:
1. On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper.
2. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room temperature while it warms.
Preparing Sauce:
Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions, and ground anise seed together in a small glass bowl. Warm in warming oven at 200* F
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. Remove skin with a spatula. This skin is edible and is known as Bacon-of-the-Sea.
Preparing Pasta:
1. In oiled and salted boiling water, cook the pasta until al dente; about 6-9 minutes.
2. Drain the pasta, rinse and put it back into the warm pot or arrange on plates warming in the warming oven at 200* F.
PLATING:
1. When fish is cooked, arrange the pasta on warmed plates.
2. Add the salmon partially covering the pasta.
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. Put the sauce in a small gravy boat or pitcher and serve at the table.
5. Salt and if so desired a little Parmesan cheese can be added to taste at the table.
PREPARATION:
Marinating Salmon:
1. On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper.
2. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room temperature while it warms.
Preparing Sauce:
Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions, and ground anise seed together in a small glass bowl. Warm in warming oven at 200* F
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. Remove skin with a spatula. This skin is edible and is known as Bacon-of-the-Sea.
Preparing Pasta:
1. In oiled and salted boiling water, cook the pasta until al dente; about 6-9 minutes.
2. Drain the pasta, rinse and put it back into the warm pot or arrange on plates warming in the warming oven at 200* F.
PLATING:
1. When fish is cooked, arrange the pasta on warmed plates.
2. Add the salmon partially covering the pasta.
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. Put the sauce in a small gravy boat or pitcher and serve at the table.
5. Salt and if so desired a little Parmesan cheese can be added to taste at the table.
We hope that you try this recipe and enjoy it. Feel free to add comments suggesting changes or additions to the recipe. All recipes are simply a work in progress changing with the times, tastes and availability of ingredients.
Bon appetit,
Tom and Anita
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