Salmon With Orange Pan Sauce Recipe

Name: Salmon With Orange Pan Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Melt butter in a large skillet over medium-high heat. Sprinkle salmon with salt and pepper, and saute 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 Fume 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.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 to 2 tablespoons butter, 4 (6-ounce) salmon fillets, Salt, Freshly ground black pepper, and more.

Yes, Salmon With Orange Pan Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon With Orange Pan Sauce

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