Salmon with Seared Scallions and Oranges

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

Salmon with Seared Scallions and Oranges

Ingredients

Equipment

Method

Nutrition

Private Notes

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