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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
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
- 3 T warm water
- 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.
- 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
- 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
- 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.
- 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.