Recipe: Pan-seared King Salmon with Blood Orange Vinaigrette

Every Thursday on the Good Food Blog we share a recipe from our archives.

Michael McCarty, owner of Michael’s restaurants in Santa Monica and New York, is the author of Welcome to Michael’s: Great Food, Great People, Great Party!. He first shared this recipe for Pan-seared King Salmon with Blood Orange Vinaigrette on January 12, 2008.

Keep reading for the full recipe…

Pan-seared King Salmon with Blood Orange Vinaigrette

Serves 4

• 2 cups fresh blood orange juice

• 1/3 cup white wine vinegar

• 1 1/4 cups extra-virgin olive oil

• Sea salt and freshly ground white pepper

• 1 cup blood orange segments, well drained of excess juice

• 2 Tablespoons clarified butter

• Four 6-oz boneless, skinless king salmon fillets

• 1 Tablespoon chopped fresh chives

Place the orange juice in a small saucepan over medium heat. Bring to a simmer and cook for about 30 minutes or until reduced to 2/3 cup. Remove from the heat and set aside to cool.

Combine the vinegar with the reduced orange juice. Whisk in the oil, and season with salt and white pepper to taste. Fold in the orange segments and set aside.

Heat the butter in a large nonstick sauté pan over high heat. When very hot but not smoking, add the salmon and sear for about 4 minutes or until just set around the edges. Turn and sear for an additional 4 minutes or until the fish is just barely cooked through.

While the fish is cooking put the vinaigrette in a small saucepan and gently warm it over low heat.

Spoon the warm vinaigrette on each of 4 dinner plates. Place one piece of salmon in the center of each plate. Garnish with chives and serve immediately.