Prep 8 mins
Cook 22 mins
Another unbelievably delicious recipe from Emeril Lagasse 20 - 40 - 60 Fresh Food Fast Cookbook!
- 3⁄4 cup freshly squeezed orange juice
- 1 strip orange zest, 1/2-inch
- 1⁄4 cup shallot, julienned
- 1⁄2 bay leaf
- 1 teaspoon whole black peppercorn
- 1 garlic clove, smashed
- 1 sprig fresh thyme
- 1⁄3 cup dry white wine
- 1⁄2 cup heavy cream
- 8 ounces cold unsalted butter, cut into small pieces (2 sticks)
- fresh ground black pepper
- 24 ounces salmon fillets, skin on, 6 ounces each
- 2 tablespoons canola oil or 2 tablespoons vegetable oil
- Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes.
- Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer.
- Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil.
- Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids.
- Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.).
- Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes.
- Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.