Roasted Salmon with Blood Orange-Champagne Sauce
You can substitute a dry or sparkling white wine for the Champagne.
Nutrition
Calories: 390 kcalCarbohydrates: 6 gProtein: 39 gFat: 18 gSaturated Fat: 6 gCholesterol: 125 mgSodium: 90 mg
Ingredients
- 1/2 cup Champagne
- 1/4 tsp. blood orange zest plus 1/4 cup juice
- 2 6-oz. skin-on salmon fillets
- Salt and pepper
- 1 Tbsp. minced shallot
- 1 Tbsp. unsalted butter chilled
Instructions
- 1. Center a rack in the oven and heat to 425 degrees. Bring Champagne and orange juice to a simmer in a medium ovenproof skillet over medium-high heat and reduce by about a third, 3 to 5 minutes.
- 2. Season salmon with salt and pepper and place, skin-side down, in the skillet. Transfer to oven and roast until fish is just cooked through (centers will be slightly translucent), 8 to 10 minutes.
- 3. Transfer salmon to plates, keeping juices in skillet, and tent loosely with foil. Return skillet to stovetop, add shallot, and bring to a simmer over medium heat. Remove from heat and whisk in butter and orange zest until butter is melted and sauce is slightly thickened. Drizzle over salmon and serve.
- Source: Hannaford fresh Magazine, January-February, 2016