Pan Fried Salmon with Blood Orange Beurre Nantais

One of my joys during the week is coming up with menus and doing grocery shopping. I love planning new recipes, using special ingredients, and seasonal products. Earlier this week I found blood oranges for $1.19/lb at my neighborhood grocery store. I was so excited that I immediately bought some to go into my beurre nantais. The end result was delicious salmon with a buttery sauce that was to die for!

Pan Fried Salmon

Ingredients:

4-6 oz salmon

2 T canola oil

salt

pepper

·      Season both sides of salmon with salt and pepper

·      Heat canola oil in medium pan over high heat

·      Add salmon skin-side down and reduce heat to medium

·      Cook for three minutes before flipping. Cook second side two minutes.

·      Serve with blood orange beurre nantais

Blood Orange Beurre Nantais

Ingredients

1 shallot, chopped

2-3 blood oranges, juiced

¼ cup white wine

¼ cup heavy cream

100 g cold butter, cubed (1/4 lb)

salt

pepper

·      Sauté shallots in small amount of butter over medium heat until lightly browned

·      Deglaze with blood orange juice and white wine, reduce to au sec (almost dry)

·      Whisk in cream and allow to cook for three minutes

·      Whisk in butter, one cube at a time

·      Season with salt and pepper and keep warm; serve with salmon

Bon Appetit!