I’m thinking keep it simple…

While I do love to follow a long recipe, there are times when even I want to get in and out of the kitchen quickly, and for those times, this is a great dish.

Pan Seared Salmon with Orange Pan Sauce

5-6oz. portion of skinless salmon filet, uniform thickness, per person

3 glug count canola or olive oil

1T chopped shallot

3/4C +/- freshly squeezed orange juice (seriously…squeeze oranges for this)

1 sprig fresh rosemary, smashed with your fist once

2T unsalted butter

Lightly season the salmon with salt and pepper…lightly.

Heat your skillet to medium-high; add 2 glug count oil, swirl, continue to heat it until you see small ripples in the oil. Add fish to pan, give pan a shake to make certain the fish doesn’t stick. Saute 2-3 minutes, depending on the thickness of the filet and how you like your fished cooked, then flip, saute about 1 more minute +/-.  Remove from pan to plate, wrap with tin foil to keep warm.

Add 1 gulg count of olive oil, swirl pan, then add shallots. Saute until light brown…do not burn…stirring constantly. Add OJ, turn up the heat, stir to combine.  After a minute, add rosemary sprig, continue to reduce…you want to thicken the juice to sauce-like consistency.  Add butter, swirl to melt and incorporate.

Plate salmon, spooning sauce over the fish. I like to serve with steamed fresh green beans with freshly grated lemon zest and a splash of lemon juice, and simple jasmine rice with parsley.

And a cold beer…let’s not forget the beer.

Kent McDonald is a Certified Personal Chef, living and working in Phoenix, AZ. (c) All rights reserved. 2011

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