
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 Monin Blood Orange Syrup
Glass: Culinary
Glass Size: 16.0.
Instructions
- 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.
PAN SEARED SALMON
BLOOD ORANGE GASTRIQUE
YIELD: Approximately 3 cups