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Bake & Roast

Roasted Salmon with Blood Orange-Champagne Sauce
Ingredients
You can substitute a dry or sparkling white wine for the Champagne.
1/2 cup Champagne
1/4 tsp. blood orange zest, plus 1/4 cup juice
2 (6-oz.) skin-on salmon fillets
Salt and pepper
1 Tbsp. minced shallot
1 Tbsp. unsalted butter, chilled
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Roasted Salmon with Blood Orange-Champagne Sauce

Roasted Salmon with Blood Orange-Champagne Sauce

Roasted Salmon with Blood Orange-Champagne Sauce
  • Servings:Serves 2
  • Prep Time:15 minutes
  • Cook Time:10 minutes
directions
1. Center a rack in the oven and heat to 425 degrees. Bring Champagne and orange juice to a simmer in a medium ovenproof skillet over medium-high heat and reduce by about a third, 3 to 5 minutes.
2. Season salmon with salt and pepper and place, skin-side down, in the skillet. Transfer to oven and roast until fish is just cooked through (centers will be slightly translucent), 8 to 10 minutes.
3. Transfer salmon to plates, keeping juices in skillet, and tent loosely with foil. Return skillet to stovetop, add shallot, and bring to a simmer over medium heat. Remove from heat and whisk in butter and orange zest until butter is melted and sauce is slightly thickened. Drizzle over salmon and serve.
Source: Hannaford fresh Magazine, January-February, 2016
 
 
 
 
 
 
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