Califonia Bountiful
Main Dish

Citrus glazed salmon

Sautéing salmon fillets is a quick, easy way to put a delicious dinner on the table. This dish—with its colorful, citrusy accents—is elegant enough for guests.

Jennifer Eubanks
Hillcrest Catering at The Plaza Room, Yuba City 

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4 (5- to 6-oz.) salmon fillets
2 tbsp. olive oil
Salt and pepper, to taste
1/4 cup white wine
1/4 cup mirin (sweet rice wine)
Juice of 1 lemon
Juice of 1 blood orange (or 1 small navel orange)
Juice of 1/2 lime
2 tbsp. minced shallots
2 tbsp. cold butter, diced


Heat a heavy sauté pan over high heat. Rub both sides of salmon with olive oil and season with salt and pepper. Sauté for 3 minutes. Gently flip and cook another 3 minutes or until salmon feels slightly firm when touched and internal temperature registers 145 degrees.

Place wine, mirin, juices and shallots in a small saucepan. Heat over high heat for about 2 minutes or until mixture thickens slightly and is reduced by half. Whisk in cold butter and pour sauce over salmon. If desired, serve with tricolor quinoa.

Serves 4

Photo: © 2017 Matt Salvo


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