Pan Seared Salmon with Blood Orange Gastrique

Produs din categoria » Musetti » Culinary

Ingrediente

  • 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
  • Yield: 1 entrée serving

Indicatii

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