Sauteed Salmon with Orange and Dill – Table for Two
A while back, I met a fellow blogger, Warren Caterson, who has a fantastic cookbook called Table for Two.
Why is this momentous? I’m notorious for cooking enough food to feed a small army. I just can’t stop. I love Warren’s concept of cooking to feed just two. And his recipes are wonderful! With the abundance of onions in our cabinet, I’ve got my eye on his French Onion Soup next.
However, since moving to Alaska, I don’t think we’d yet had salmon. It was high time!
Sauteed Salmon with Orange and Dill
Warren has this to say: “Dill lends a lightness to fish but you must use fresh to truly experience it.”
2 teaspoons olive oil
2 (4-6 oz) salmon filets, skin removed
2-1/2 cups orange juice
3 sprigs fresh dill weed
I must start this off with a confession that I didn’t follow the recipe exactly. It’s not my fault though, I swear! Our orange juice was expired (long ago), and I opted for fresh squeezed, but didn’t have enough to get 2 1/2 full cups, only having 1 1/2 cups available. Sorry, Warren!
Heat the olive oil int a 10-inch skillet over medium heat. Add salmon filets.
Pour orange juice over salmon.
Arrange fresh dill sprigs around the salmon.
Cook, turning occasionally for about 15 minutes, or until fish is easily flaked with a fork. Remove to a warm dish and cover.
*note* be very careful when flipping if you don’t want to wear hot orange juice. The technique I discovered to work best involved flipping the salmon filets on top of one another and then scootching the top one back into the sauce… thus avoiding the big splashes.
Reduce heat and continue cooking the orange juice until slightly thickened, about 10 minutes. Pour over salmon to serve.
We served with grilled rainbow chard and carrots. More on the grilling exploits of K soon.
In the meantime, I urge you to check out Warren’s cookbook! Stay tuned for his recipe on French Onion Soup and a giveaway of his cookbook — coming this week!
Looking for more great seafood recipes? Check out 7 Great Seafood Recipes for more ideas!
I’m pleased to link this recipe to