Blood Orange Salmon
Serves: 4
Ingredients
4 T. Unsalted butter - (I used ghee) or Sweet Butter olive oil
4 T. Freshly ground garlic
2 T chopped fresh basil
4 ounces of orange concentrate +1/2 c. Water (Or a cup of freshly squeezed orange juice)
4 T. Freshly ground garlic
2 T chopped fresh basil
4 ounces of orange concentrate +1/2 c. Water (Or a cup of freshly squeezed orange juice)
1/4 c. White wine or (I substituted my own homemade apple cider vinegar because its milder than wine)
1/2 c. Of heavy cream
Salmon Filets
Garnish with oranges, basil and orange zest.
1/2 c. Of heavy cream
Salmon Filets
Garnish with oranges, basil and orange zest.
Directions
- Orange-Basil Cream SauceMelt the butter. Add garlic and basil. Cook about 30 seconds to 1 minute. Do not brown.
- Add Orange juice and wine (or vinegar) to the butter, garlic and basil. Bring to a boil, then turn down to simmer for 15 minutes or until reduced by about half. STRAIN OUT the bits of basil and garlic using a cheese cloth. It just makes a prettier sauce.
- Add 1/2 c. Of heavy cream, simmer for a couple minutes. (Stirring frequently) Remove from heat and add a little butter or Sweet Butter olive oil
- THE SALMON!3-4 T. Vival La Olive Blood Orange Brown the Salmon 3 minutes on each side on medium high heat.
- Garnish with oranges, basil and orange zest.
