Pan Roasted Salmon with Blood Orange Sauce

foodnetwork.com
serves 4
Ingredients

• Four 6-ounce skin-on salmon fillets
• Kosher salt
• 2 tablespoons olive oil
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, minced
• 2 sprigs rosemary, leaves finely chopped
• 1/2 cup white wine
• 3/4 cup blood orange juice
• 1 tablespoon maple syrup

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Preparation​​​ ​

1. For the salmon: Pat dry the salmon and season the flesh-side only with salt.
2. Heat a cast-iron skillet over medium-high heat. When hot, add 1 tablespoon of the oil. Place the salmon skin-side down into the pan and weigh the salmon down with a smaller cast-iron skillet or other heavy pan to keep the salmon flat. Reduce the heat to medium and cook for 30 seconds to 1 minute undisturbed. Remove the weighted pan and cook undisturbed for an additional 3 to 4 minutes. Carefully flip the salmon. Cook an additional 2 minutes for medium rare. If you prefer your salmon more cooked through, then cook an additional few minutes until desired doneness.
3. While salmon is cooking, in a skillet over medium-low heat, add the remaining 1 tablespoon oil. Add the ginger, garlic and rosemary and sauté until fragrant, 1 to 2 minutes. Deglaze with white wine and reduce, about 3 minutes. Pour in the blood orange juice and maple syrup and stir to combine. Reduce the sauce to a thickened consistency, 6 to 8 minutes. Add salt to taste.
4. To plate: Spoon some sauce on each plate, then top with a piece of salmon. 

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