One-Pot Wonders

Pan Roasted Salmon with Olives, Oranges andĀ Almonds

February  8, 2011
1 Ratings
  • Serves 2
Author Notes

Today was one of those days that I wasn't supposed to work but ended up spending 4 hours at the office entering information into a computer program we use. Tuesday is usually my day to experiment in the kitchen, but today was like just another work day, and I needed to make something that was quick and tasty.

I love salmon and am lucky that my fishmonger usually has it when I'm craving it. For tonight's dinner, I pan roasted it with sliced oranges that I sauteed in butter, and added white wine and assorted olives (that I got from the olive bar at my local market). I finished it with a little more butter and sprinkled it with chopped parsley and dill, and some toasted almond slivers.

This was an easy weeknight meal. I served it with some brown rice into which I stirred chopped fresh spinach. I used the sauce on the rice, too. You might want a little heat--some red pepper flakes fit the bill nicely. —drbabs

What You'll Need
  • 1 pound salmon filet
  • 3 large oranges
  • 3 tablespoons butter, divided
  • 1/2 cup dry white wine
  • 1/2 cup assorted olives
  • 2-3 teaspoons chopped fresh herbs of your choice
  • 1/4 cup slivered almonds, toasted until golden (don't burn them like I did!)
  • salt, pepper and red pepper flakes to taste
  1. Pat salmon filet dry and remove any pin bones. Season both sides with salt and pepper. If you don't like salmon skin, you can take it off.
  2. Place a large skillet with high sides over low heat, and gently melt about 1 1/2 tablespoons of butter.
  3. Peel the oranges, removing all pith, and cut into slices about 1/2-3/4 inch thick. Remove any seeds. Squeeze the orange rinds into the pan so that you're using as much of the juice as possible. Pour in the white wine and raise the heat so that the sauce begins to boil. Reduce and simmer till sauce reduces slightly. Put the orange slices into the melted butter. Lay the salmon filet over the oranges and scatter the olives around. Spoon some sauce over the salmon, turn the heat down to medium-low, and cover.
  4. Roast salmon, covered, till barely cooked through (about 10 minutes for me), occasionally basting the salmon with the pan sauce.
  5. Move salmon to a serving plate and keep warm. Add the rest of the butter and swirl into the sauce. Taste and adjust seasoning. Serve the salmon on a bed of oranges and olives and pour the sauce over. Sprinkle herbs and almonds over each serving.

See what other Food52ers are saying.

  • This Little Piggy (Lisa)
    This Little Piggy (Lisa)
  • hardlikearmour
  • drbabs

7 Reviews

This L. June 22, 2011
Thanks delicious - just made it with sockeye. Did not use Grand Marnier, and was wonderful!
drbabs June 23, 2011
I'm so glad you liked it.
This L. June 22, 2011
How about adding Grand Marnier instead of white wine? Too rich maybe?
drbabs June 22, 2011
Sorry, Lisa, I just saw this! I think Grand Marnier would be good---maybe add a little at a time and taste it as you go. The recipe is very forgiving--enjoy! And thanks for commenting.
This L. June 22, 2011
This looks great - I have salmon, I have orange, almonds and herbs. Do you think it will work without the white wine?
hardlikearmour February 9, 2011
I pretty much hate salmon, but your recipe sounds wonderful. Maybe with less fishy fish?
drbabs February 9, 2011
Absolutely--I've made mild white fish with oranges or orange sauce in some form for a long time. We just really like salmon (although I must confess to not eating the skin).