Cast Iron

Orange Balsamic Salmon Over Pasta

April 16, 2014
Photo by tomandanitamorgan.blogspot.com
Author Notes

This dish is made with wild salmon which we love! The complex flavors of the orange-balsamic sauce with anise complements the wonderful sauteed salmon and pasta flavors. We've been enjoying this recipe for more than 20 years. It's fabulous! The recipe is on our blog @
http://tomandanitamorgan.blogspot.com/2013/01/orange-balsamic-salmon-over-pasta.html —Tom and Anita Morgan

  • Serves 2
Ingredients
  • Marinade and Sauce:
  • 1 T EVOO
  • 1 T Balsamic vinegar
  • 1 T coarse ground black pepper
  • Sauce:
  • ¼ C EVOO
  • ¼ C Balsamic vinegar
  • 2 T frozen orange juice concentrate
  • 1 T(heaping) of fresh ground anise seed
  • 2 cloves garlic, minced
  • ¼ C chopped or sliced green onions or 2 T dried chives
  • 3 T warm water
  • Salmon:
  • ¾ - 1 lb. salmon fillet, skin removed
  • 8 oz tagliatelli, linguini, or angel hair pasta
  • Small can of Mandarin Oranges, drained
  • 2 parsley sprigs or 2 T chopped parsley
In This Recipe
Directions
  1. Marinade and Sauce:
  2. Marinating Salmon: On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room temperature while it warms.
  3. Preparing Sauce: Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions, and ground anise seed together in a small glass bowl. Warm in warming oven at 200* F
  1. Salmon:
  2. Sauteing Salmon: Lightly oil a 10” cast iron skillet and cook salmon over low heat for about 5 minutes; turn salmon over and repeat, cooking until done as you like it.
  3. Preparing Pasta: In oiled and salted boiling water, cook the pasta until al dente; about 6-7 minutes. Drain the pasta, rinse and put it back into the warm pot or arrange on plates warming in the warming oven at 200* F.

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