Orange Rosemary Salmon RecipeRecipe Blog Post
1-2 tablespoons O&V Rosemary Oil *
4 x 6oz salmon fillets
4 cloves of garlic, minced
3 teaspoons O&V Rosmarino Dipper Spice (divided)*
Fresh cracked pepper to taste
¼ cup plus 2 tablespoons chicken broth
2-3 Naval oranges from which we will use:
2 teaspoons orange zest
2/3 cup orange juice
4 slices of orange
1 tablespoon lemon juice
2 tablespoons honey
2 teaspoons cornstarch
Additional orange zest and orange slices for garnish
Season the salmon fillets with two teaspoons of dipper spice and fresh cracked pepper. Mix together the orange zest, orange juice, lemon juice and honey in a bowl or measuring cup
Heat the oil in a large sauté pan over medium heat. Place 2 salmon fillets skin side down in the oil. Cook for 5-6 minutes so the skin gets crisp and golden, then turn over for 1 minute and remove. Repeat with additional salmon fillets and remove from pan.
Add sliced oranges, garlic and remaining dipper spice to the pan, sauté 30-60 seconds till fragrant, and add ¼ cup chicken broth. Simmer till reduced by half. Add the orange juice mixture.
In a small bowl whisk together the remaining 2 tablespoons of stock with the cornstarch. Add to the pan, and bring to a boil. Taste, and season as needed with salt and pepper, and drizzle over the salmon. Garnish with additional zest and serve with an orange slice
Total Time: 30 minutes
* Yes, as always, I love using the products from our Oil & Vinegar franchise. In this case, the Rosemary oil adds a nice layer of flavor to start and the Rosmarino dipper is a tasty easy spice mix for everything from this recipe, to flavoring potatoes and is usually featured on my Thanksgiving turkey. It is a nice combination of garlic, rosemary, thyme, and oregano. Feel free to substitute products, just remember, that the better the ingredients, the healthier and tastier the dish.
Categories: Entrees, Seafood, Dairy-Free, Gluten-Free, Rosemary, Orange, Salmon, Rosemary EVOO, Rosmarino Dipper, Weeknight Dinner