Quick recipe for rich luxurious Salmon. Thick fillets sauteed on one side, then oven roasted, and finally plated in a pool of Orange Sauvignon Blanc cream.

Crisped Bottomed Salmon in Orange Sauvignon Blanc Cream

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This salmon dish tastes and looks so much more rich and time-intensive than it actually is. We crisp the salmon on only one side, then transfer the fillets to the oven where they finish roasting. This results in a range of done-ness from well crisped to almost raw; giving the salmon a variety of delicious flavors and textures.

 Salmon

Salmon: a fish, but also a city. Were you aware there is a city called Salmon? It is in Idaho and it even has it’s own river; the Salmon River.

Growing up we used to visit Salmon, Idaho regularly. My grandparents lived in a great big house right on the river with a farm and a small forest. In my eyes, that place was the world’s best kept secret.

This past summer, my parents moved out to the old farm. I took my kids on a trip there for my 30th (and GOLDEN!) birthday in June. We spent days hiking, shooting old cans and bottles, rope swinging into the river, catching frogs and snakes, and best of all: floating the Salmon River in tubes.

It was like stepping back into my childhood.

And true to a step back in time; every day at the end of all that play, my mom would have the tables on the porch laden down with food. Mostly fresh fruit and veggies because it was hot out and that’s what sounded best. However there was always a main dish that threw me back to my youth; dutch oven chicken and rice, slow cooker ribs, scalloped potatoes, shredded sweet pork salads, etc…

Seafood

Another food step-back to my youth is seafood. My dad loves seafood and to be perfectly honest, I thought I didn’t like it because I remembered it smelling bad as he cooked it in my youth. Dad used to make oysters every Christmas morning. Bottle oysters that he dredged in flour and then fried up. He swore it was the best thing ever but I never dared taste them due to the smell.

As an adult I found myself still shying away from all seafood. I knew I didn’t like the “fishy” flavor of fish. Haha! So I avoided all fish. Then my husband did that low calorie diet I talked about in my Coconut Cream Tilapia post, and I branched out into the world of seafood.

Now you’ll regularly find me cooking Salmon, Tilapia, and Shrimp, etc…

Lemons and Oranges

I used to make Salmon with lemons and it is a delightful combination. However, while working on the cream sauce I was using vinegar as a seasoning. I had a bottle of Trader Joe’s Orange Muscat Champagne Vinegar and decided to try it out.

I STRUCK GOLD!

Dear reader, if you are at this moment preparing to pack your bags and rush to my side for the Texas Gold Rush, then I am very sorry to disappoint. The gold I struck was in fact figurative rather than physical.

Taste bud gold: Orange and Salmon are incredible together!

If you can get your hands on this TJ’s orange muscat champagne vinegar, then use that and omit the orange juice from the recipe. Otherwise, never fear! Using orange juice in this recipe with regular champagne vinegar is Bomb! Luxurious! AMAZING!

(*Note: this vinegar is ridiculously expensive online, but very reasonably priced in-store).

Recipe for Crisped Bottom Salmon:

Crisped Bottom Salmon in Orange Cream Blanc

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Ingredients

• 4 4-6 ounce Salmon fillets
• 3 Peeled Crushed Garlic bulbs
• Salt and Pepper
• Canola Oil
• 1 Tablespoon Butter
For the Orange Cream Sauce
• 1 TBS Butter
• 1/2 Sweet White Onion
• 3 thyme sprigs
• 1 Bay leaf
• 1.5 cup Sauvignon Blanc wine
• *1/2 cup Champagne Vinegar
• *1/2 tsp orange zest
• *2 TBS Orange Juice
• 1 cup Cream
• 1 TBS Chives
• *Note: if you have orange champagne vinegar then you don't need the juice or zest.

Instructions

For the Salmon
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a large saute pan over med-high heat, put a thin layer of oil across the bottom and add the garlic and butter.
3. Season the bottom of the salmon fillets generously with salt and pepper, and the tops lightly with salt.
4. Then the oil and butter are hot, add the salmon to the pan, bottom down.
5. Brown for 5 minutes. Then transfer to the oven for 8-10 minutes.
For the Cream Sauce
6. While your salmon bottoms are crisping; put the onions in a saucepan over medium heat with 1 tablespoon of butter. Let them cook together for 3-4 minutes, until onions are beginning to grow slightly transparent.
7. Add thyme sprigs, bay leaf, Sauvignon Blanc, Champagne Vinegar, orange zest and juice to the pan and bring to a boil.
8. Then reduce heat to medium and let simmer until it has reduced to 1/3 the amount of liquid.
9. Add Cream and Chives and let simmer until liquid reduces by almost half and cream sauce has thickened enough to coat the back of a spoon.
10. Turn down heat to low-low until ready to serve.
Butterflies in your stomach moment!
11. Place approximately 1/4 cup sauce on each plate then top with salmon fillets.
12. Serve immediately!

7.8.1.2

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Nutrition

Calories

439 cal

Fat

17 g

Carbs

2 g

Protein

64 g

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