How to make seared salmon in brown butter and vinaigrette - Fantastic Recipes | Mandarin Oriental

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

fresh herbs

💰Cheaper: dried herbs

Dried herbs are more cost-effective and have a longer shelf life.

salmon fillets

🥗Healthier: trout

💰Cheaper: tilapia

Tilapia is a more affordable fish option.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Sugar is a common and less expensive sweetener.

Start by heating a pan over medium heat and add a little bit of white wine.

Place the salmon skin-side down in the pan and press gently to ensure the skin adheres to the bottom.

Cook the salmon until you hear the skin crackling, then reduce the heat to avoid burning.

Cover the pan and cook the salmon for about 5-7 minutes until almost ready to flip.

Check the doneness of the salmon using a cake tester by pressing it into the fish and then touching it to your lips to gauge the temperature.

Once ready, increase the heat again before flipping the salmon.

Prepare the citrus by segmenting oranges and lemons, removing the skin and seeds as you go.

While segmenting the citrus, press to extract juice into the bowl to maximize flavor.

Serve the cooked salmon on top of rice, garnished with the citrus segments and spring herbs.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens