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1
Season the salmon lightly on both sides with salt and pepper.
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2
In a large skillet heat the vegetable oil over medium-high heat.
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3
Add the salmon to the pan and cook for 4 minutes per side.
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4
Serve the salmon topped with a light coating of the Satsuma Orange Butter Sauce, and a drizzle of Chive Oil.
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5
Note: This recipe would also work well grilled.
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6
In a saucepan combine satsuma juice, zest, shallots, bay leaf, peppercorns, garlic, thyme, wine and honey and bring to a boil.
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7
Reduce heat to a simmer and allow to cook until liquid has reduced by 3/4.
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8
Add heavy cream and continue to cook until liquid has reduced by half.
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9
Whisk in cold butter little by little, until sauce is smooth and thick and all butter is incorporated.
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10
Do not allow sauce to boil.
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11
(Keep warm in a bain marie until ready to serve.)
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12
In a small saucepan blanch the chives in boiling water for 10 seconds.
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13
Remove from water and place in an ice bath to stop cooking.
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14
Pat dry on paper towels.
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15
In a blender combine the chives with the vegetable oil, and salt and pepper to taste, and mix on high speed.
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16
Remove from the blender and pour into a small measuring cup.
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17
Serve the chive oil at room temperature.
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18
(The oil can be made up to 1 day in advance, and should be kept covered in the refrigerator.)
