Orange Balsamic Salmon Over Pasta
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!
This recipe contains , olive oil (extra virgin), balsamic vinegar, black peppercorns, , olive oil, balsamic vinegar, orange juice (concentrate, frozen), anise seeds, fresh garlic, chives, water, , fish (salmon), pasta (angel hair), mandarin oranges, parsley fresh
2 Servings servings
Cook time: 10 min
- 1 tbsp EVOO
- 1 tbsp Balsamic vinegar
- 1 tbsp coarse ground black pepper
- 1/4 C EVOO
- 1/4 C Balsamic vinegar
- 2 tbsp frozen orange juice concentrate
- 1 tbsp (heaping) of fresh ground anise seed
- 2 cloves garlic, minced
- 1/4 C chopped or sliced green onions or 2 T dried chives
- 3 tbsp warm water
- 3/4 - 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
- 1. Marinating Salmon:
- 2. 1. On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper.
- 3. 2. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room temperature while it warms.
- 4. Preparing Sauce:
- 5. 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
- 6. Sauteing Salmon:
- 7. 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.
- 8. Preparing Pasta:
- 9. 1. In oiled and salted boiling water, cook the pasta until al dente; about 6-7 minutes.
- 10. 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.