Name: Salmon with Seared Scallions and Oranges
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1.5 pounds salmon filet; 2 tbsp extra virgin olive oil; 4 scallions; 5 mandarin oranges; 2 tbsp sherry vinegar; 1 bunch fresh dill; 1 tbsp fresh ginger; salt and pepper

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I was fortunate enough to be asked to host a virtual cooking class for a company sales meeting. I created this recipe especially for them, as they wanted something easy to follow for all of their global participants. We had a lot of fun and a great turn out

Salmon with Seared Scallions and Oranges

This dish is simple and delicious. Pairs perfectly with a salad for a light dinner

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Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Course: Main Course

Cuisine: American

Keyword: black pepper, fresh dill, fresh ginger, honey, oranges, Scottish Salmon, sea salt, sherry vinegar

Servings:

Calories: 368kcal

Equipment

12 inch cast iron skillet
Cutting board
1 small bowl
sharp knife

Ingredients

1.5 pounds salmon filet
2 tbsp extra virgin olive oil
4 scallions
5 mandarin oranges
2 tbsp sherry vinegar
1 bunch fresh dill
1 tbsp fresh ginger
salt and pepper

US Customary - Metric

Instructions

Wash scallions and peel away any old or dry looking layers
Trim off bottom of the bulb and cut into thirds and set aside
Halve two oranges and cut the remaining to squeeze into honey mixture
Peel the ginger (about an inch long)
Mix honey and sherry vinegar and the juice of three oranges together in a small bowl until honey is dissolved. Leave the remaining two halved oranges for cooking
Rinse salmon and pat dry with a paper towel
Cut filet into pieces about 2 3/4 inches wide. Leave the skin intact
Season to taste with salt and pepper
Heat cast iron pan for about 2 minutes on high heat. Add 1 tbsp of olive oil and then salmon, skin side up
Place the oranges carefully onto the pan cut side down. Place ginger in the center of the pan
Add the scallions and the dill
After the salmon has cooked for about five minutes, flip and lower heat to medium. Season with salt and pepper if needed
Spoon the sherry vinegar mixture over the top of the salmon and cook for another ten minutes. Continue spooning liquid over salmon. It will start mixing with the juices in the pan. Spoon over the salmon to baste as often as possible, spooning up the liquid from the bottom of the pan. Turn salmon as needed (the honey mixture will form a glaze which you want evenly coating the fish). Cook for another 5-6 minutes on medium
When the salmon easily flakes with the tip of a knife, it's done. It should take roughly 10-12 minutes depending on your stove and heat level and the thickness of the filet..
Plate the salmon and spoon liquid over the top. Carefully squeeze the oranges from the pan with tongs over the salmon and top with scallions
Pairs great with a simple salad