- 1 lb salmon
- 10 oz spring onions, leeks or green onions
- Sea salt and pepper
- 1 tbsp extra virgin olive oil, plus more to drizzle
- 2 cups orange juice
- 2 sprigs fresh thyme
- 5 black peppercorns
- 1/2 cup plus 2 tbsp sugar
- Sea salt
- 5 tbsp butter
Instructions / directions
Sprinkle the salmon with sea salt and pepper and drizzle with olive oil. Preheat a pan on a high heat for about 2 minutes. Place salmon in the pan and cook for about 2 minutes per side.
Add the orange juice to a saucepan on a low heat. Add thyme and black peppercorns then reduce by half. Add the sugar and a pinch of salt and reduce by half again. Once fully reduced, turn off heat, strain the sauce and whisk butter into sauce. Set aside.
Note: this is delicious with spring onions if you can find them – leeks or green onions also work well.
Trim and clean the onions and slice them in half lengthwise. If using leeks, you may want to cut in half again or slice into smaller sections crosswise. Preheat a pan on medium-high heat, then add a drizzle of extra virgin olive oil and cook the onions over a high heat until just tender, about 4 minutes.
Layer salmon over onions and drizzle generously with orange sauce to serve.Print