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Seafood - In the Pan
Orange Salmon w/ Mint & Grande Marnier Glaze
2-4 salmon fillets, 6-8 oz each
zest and juice of one orange
pinches of sea salt, pepper, and sugar
1/3 cup olive oil
1/4 cup Grande Marnier or Cointreau
1-2 TBS of butter
1-2 TBS minced fresh mint leaves
Fleur de Sel (sea salt flakes)
In a food processor, combine orange zest, orange juice, a pinch of salt and pepper and a couple pinches of sugar and puree. Slowly drizzle oil into food processor while running to create an emulsification. Pour over salmon and marinate for 30-90 minutes.
To make glaze, carefully reduce Grande Marnier by half over medium heat, remove and whisk in butter.
Grill, saute or broil fillets to medium rare, brushing with glaze at end of cooking time. Rest, and serve with a drizzle of glaze, a sprinkle of mint and a pinch of sea salt flakes*.
* I suggest Fumee de Sel, sea salt flakes smoked with wood from chardonnay oak barrels. - Chef Michaelangelo (mick) Rosacci
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