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
Ingredients
- Marinade and Sauce:
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1 T EVOO
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1 T Balsamic vinegar
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1 T coarse ground black pepper
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Sauce:
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¼ C EVOO
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¼ C Balsamic vinegar
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2 T frozen orange juice concentrate
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1 T(heaping) of fresh ground anise seed
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2 cloves garlic, minced
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¼ C chopped or sliced green onions or 2 T dried chives
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3 T warm water
- Salmon:
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¾ - 1 lb. salmon fillet, skin removed
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8 oz tagliatelli, linguini, or angel hair pasta
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Small can of Mandarin Oranges, drained
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2 parsley sprigs or 2 T chopped parsley
Directions
- Marinade and Sauce:
-
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.
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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
- Salmon:
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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.
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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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