Blood Orange & Chocolate Seared Salmon

Blood Orange & Chocolate Seared Salmon

Ingredients:

• 2 Salmon Filets (about 1.5 inches thick)
• 2 tablespoons DOOC Blood Orange EVOO, divided
• 1 teaspoon Lelani's Himalayan Salt
• 1 teaspoon Ground Pink Peppercorns
• 1 teaspoon Ground Cane Sugar
• 1 tablespoon Finely Grated Orange Zest
• 1 tablespoon DOOC Chocolate Balsamic

Marinade:

• 2 tablespoons DOOC Blood Orange EVOO
• 1 tablespoon DOOC Chocolate Balsamic
• 1 teaspoon Finely Grated Orange Zest

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together Blood Orange EVOO, Chocolate Balsamic, and orange zest.
2. Prepare the Salmon: Pat the salmon filets dry with paper towels. Season both sides generously with salt, pepper, and sugar.
3. Marinate (Optional): Place the salmon in a shallow dish and pour the marinade over. Cover and refrigerate for 15-30 minutes (or up to 1 hour).
4. Sear the Salmon: Heat 1 tablespoon of Blood Orange EVOO in a large skillet over medium-high heat.
5. Cook the Salmon: Carefully place the salmon filets skin-side down in the hot skillet. Cook for 3-4 minutes per side, or until the internal temperature reaches 145°F.
6. Rest the Salmon: Remove the salmon from the skillet and let it rest for 5-7 minutes before serving. This allows the juices to redistribute.

Serve: Serve the seared salmon immediately with your choice of sides, such as rice, quinoa, pasta, or a fresh salad.

Tips & Enhancements:

• Basting: While searing, spoon the hot pan juices over the salmon for extra flavor.
• Garnish: Garnish the finished salmon with additional orange zest, fresh chopped herbs (like dill or chives), or a drizzle of high-quality olive oil.
• Side Dish: Consider a simple salad with blood orange segments, arugula, and a light vinaigrette for a refreshing accompaniment.
• Wine Pairing: This dish pairs well with a crisp Sauvignon Blanc, a dry Rosé, or a light Pinot Noir.