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Seared Lemon Herb Salmon Pinwheels w/ Orange Ginger Wine Sauce Print Email


1 TBS olive oil (Picual preferred)
1 TBS butter
2 Tony’s Lemon Herb Salmon Pinwheels
1/2 cup white wine (whatever you are drinking, not cooking wine)
1/2 tsp fresh grated ginger
1-2 TBS fresh orange zest
2 rosettes of Tony’s Citrus Ginger Butter (included with salmon), or 1-2 TBS butter
Sea salt flakes (fleur de sel) to taste

Preheat oven to 400 degrees. Preheat a heavy oven-safe skillet over medium high heat.

Add oil and butter to pan, melt and when bubbling, add Lemon Herb pinwheels and sear to brown lightly – 2-3 minutes depending on temperature and pan. Turn fillets over, transfer to oven and cook until done to your liking – 6-10 minutes. Remove pan from oven, remove pinwheels and place on warmed serving plates.

Place the pan back on the stovetop and add wine along with ginger and orange zest, simmer to reduce by 25%. Add Citrus Ginger Butter, or butter, and remove from heat. Swirl to incorporate butter and drizzle over fillets. Sprinkle with sea salt flakes and serve.

Serving Suggestion: Serve over rice, polenta or mashed potatoes with fresh asparagus and steamed vegetables. Serves 2-4. Chef Mick, Tony’s Market
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