Author Notes
This recipe combines the wonderful flavors of Mandarin oranges, which are now available, with the sweet-tart flavor of balsamic vinegar. The salmon is served over pasta. In this case we used tagliatelle surrounded by slices of Mandarin orange. We use only wild salmon.
When Mandarins are in season we buy them by the sack. They're delicious and, because we have so many, we create quite a few dishes using them. Go to our website
at wecook-youcook.com —Tom and Anita Morgan
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Ingredients
- Marinade:
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1t
EVOO
-
1t
Balsamic vinegar
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1t
coarse ground black pepper
- Sauce:
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1/4c
EVOO
-
1/4c
Balsamic vinegar
-
2 t
frozen orange juice concentrate
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1 t
(heaping) of fresh ground anise seed
-
2
cloves garlic minced
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1/4c
chopped or sliced green onions
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3 t
warm water
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, ¾ lb. wild salmon fillet skin removed
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8 oz tagliatelli, linguini, or angel hair pasta
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2 fresh Mandarin oranges, segmented
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2 parsley sprigs or 2 T chopped parsley
Directions
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1. On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper.
2. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room
-
Preparing Sauce:
Mix all ingredients together in a small bowl.
Sauteing Salmon:
Lightly oil a 10” cast iron skillet and cook salmon over medium-low heat for about 5 minutes per side.
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Preparing Pasta:
1. In oiled and salted boiling water, cook the pasta until al dente, according to the directions on the package.
2. 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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