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Pan Seared Salmon with Blood Orange Gastrique Recipe

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Pan Seared Salmon with Blood Orange Gastrique

Ingredients

  • 8 ounce salmon fillet
  • 1/4 to 1/2 teaspoon salt
  • 1/2 to 1 teaspoon ground black pepper
  • 1/4 cup corn or peanut oil, for searing
  • 2 cups sugar
  • 3/4 cup aged sherry vinegar
  • 1/4 cup water
  • 1/2 cup Monin Blood Orange Syrup

Instructions

  1. PAN SEARED SALMON
  2. Preheat a cast iron pan or heavy bottomed skillet over medium high heat.
  3. Generously season the salmon with salt and pepper, patting to ensure the seasoning adheres.
  4. Add the oil to the preheated skillet and immediately place the salmon skin side down in the pan.
  5. Sear salmon until it is just cooked through, about 3 minutes on each side.
  6. Remove from pan and drain on paper towel.
  7. Serve drizzled or brushed with Blood Orange Gastrique.
  8. BLOOD ORANGE GASTRIQUE
  9. Combine the sugar, sherry vinegar and water in heavy medium saucepan.
  10. Heat over medium heat, stirring occasionally until the mixture comes to a boil.
  11. Reduce heat and simmer for about 5 minutes to reduce.
  12. Remove pan from burner and cool at room temperature (approximately 90 minutes).
  13. Slowly whisk in Monin Blood Orange Syrup until desired consistency is reached.
  14. Use immediately or store in refrigerator.
  15. Allow glaze to return to room temperature before using.
  16. Drizzle or brush over grilled salmon, pork, or chicken.
  17. YIELD: Approximately 3 cups
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Blood Orange Syrup

Blood Orange Syrup

$12 /EA