Pan Seared Salmon With A Blood Orange Salsa
Written by Connecticut Culinary Institute   
Tuesday, 18 January 2005 16:46
This sounded good - so here you go - don't be surfing when you hungry.

To Serve Four:

4 each salmon fillets, 4 oz., boneless, skinless
2 tbsp. olive or vegetable oil
2 blood oranges, peeled and separated into segments, reserve the juice
1 orange, peeled and separated into segments, reserve the juice
1 tbsp. red onion, minced
1 tbsp.chives or scallions, chopped finely
Salt and black pepper to taste

Preheat oven to 400 degrees. Heat saute pan over medium high heat. Pat salmon fillets dry with a paper towel and season both sides with salt and pepper. Add oil to pan and place salmon portions in pan, cook for about 2 minutes or until browned and slightly crusty. Flip over, and cook one minute. Transfer fish to a cookie sheet and place in oven for about 8 minutes or until fish is just cooked. A thermometer inserted at the thickest point of the fillet should read 145 degrees.

To make salsa, place the extra juice from the oranges into a small saucepan and boil down until about 1/3 of the original liquid remains. Soak the minced red onions in a small bowl with ? cup of cold water and add 2 tsp. of red wine vinegar. Soak the onions for 5 minutes to eliminate the excess strong onion flavor, and drain. In a separate bowl gently combine the orange segments, reduced orange juice, red onions and chives. Serve the salsa with the salmon.


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