I’ve made this dish twice already and I loved it both times. This will definitely become a favorite on the rotation. I love salmon and as much as I enjoy the ways I’ve made it in the past, finding a new way to prepare an old favorite is never a bad thing. And this recipe is so simple and so quick to make that it will definitely become a “go-to” on those nights where I get a late start on dinner but don’t want to go out and grab something or have something delivered.
Ingredients:
8 navel oranges
12 ounces broccolini trimmed
2 tablespoons unsalted butter
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce skinless salmon filets
- Cut off the tops and bottoms of two oranges. Using a small sharp knife, cut away the peel an white pith from the oranges, following the curve of the oranges form top to bottom. Holding one orange in your hand, and working over a bowl, make 2 cuts along the membranes on either side of a segment, then lift the segment out of the membranes and drop it into the bowl. Repeat to remove all the segments from both oranges. Squeeze the membranes over the bowl to release as much juice as possible and discard them. Pour the accumulated juices into a 2-cup measuring cup; set the segments aside. Squeeze enough juice from the remaining 6 oranges to make 2 cups total juice.
- Pour the orange juice into a wide heavy saucepan and boil over medium-high heat for about 10 minutes, or until reduced to 1/2 cup. Remove from the heat and cover to keep warm.
- Meanwhile, bring a large saucepan of salted water to a boil over high heat. Add the broccolini and cook for about 2 minutes, or just until it is bright green and tender. Drain and transfer to a bowl of ice water to cool completely. Drain well and pat dry with paper towels.
- Heat a large heavy skillet over medium-high heat. Melt 1 tablespoon of the butter with 1 tablespoon of the olive oil in the pan, add the broccolini, and cook, stirring occasionally, for about 5 minutes, or until heated through. Season to taste with salt and pepper.
- Meanwhile, sprinkle the salmon fillets with salt and pepper. Heat a large heavy nonstick skillet over medium-high heat. Add the remaining 1 tablespoon olive oil, then add the salmon and cook, turning the salmon over half-way through cooking, for about 3 minutes per side, or until it is mostly opaque, with a rosy center when pierced in the thickest part with the tip of a small knife. Transfer to a platter and let rest for 2 minutes.
- Divide the broccolini among four dinner plates and top with the salmon fillets. Whisk the remaining 1 tablespoon butter into the orange juice reduction and drizzle over and around the salmon. Garnish with the orange segments and serve.
Dinner With Diana 