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
Marinade and Sauce:
1 T EVOO
1 T Balsamic vinegar
1 T coarse ground black pepper
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
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.
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
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.
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.