Briefly soaking the salmon in fresh orange juice before broiling creates a deeply caramelized glaze that is so delicous you will never want to cook salmon any other way.
4 salmon fillets
1/4 cup fresh orange juice
Salt and pepper
4 tablespoons plus 2 teaspoons unsalted butter (I used olive oil to make it healthy)
1 garlic clove, minced
1 pound sliced cremini mushrooms
8 medium scallions or ramps, cut into 2″ lengths
1/2 cup dry white wine
1/2 cup vegetable stock, fish stock or low sodium broth
1/4 cup heavy cream
- Preheat broiler. Lay the fish in a baking dish and pour the orange juice over it. Season with salt, let stand 5 minutes. Turn and let stand for 5 minutes more.
- In a large skillet, add your choice of butter or olive oil. Add the garlic and cook over moderately high heat until fragrant
- Add the mushrooms, season with salt and pepper. Cover and cook over moderately high heat, until the mushrooms have released their liquid, 5 minutes.
- Stir in the scallions and cook uncovered over high heat, stirring occasionally, until browned, 5 minutes.
- Add the wine, boil for 1minutes.
- Add the stock and cream and simmer for 3 minutes. Season with salt and peeper.
- While sauce simmers, transfer the fillets to a rimmed baking sheet, skinned side down. Top each with 1/2 teaspoon of butter or olive oil. Broil 5 inches from the heat for 5 minutes, without turning, until browned and just cooked.
- Spoon the sauce on plates, set the fish on top and serve.
Source: Food & Wine – Annual Cookbook 2007