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marinade evoo vinegar ground black pepper evoo vinegar orange juice garlic green onions water wild salmon fillet tagliatelli fresh Mandarin oranges parsley
Viewed: 72 - Published at: 6 years agoIngredients
- Marinade:
- 1t EVOO
- 1t Balsamic vinegar
- 1t coarse ground black pepper
- Sauce:
- 1/4c EVOO
- 1/4c Balsamic vinegar
- 2 t frozen orange juice concentrate
- 1 t (heaping) of fresh ground anise seed
- 2 cloves garlic minced
- 1/4c chopped or sliced green onions
- 3 t warm water
- , 3/4 lb. wild salmon fillet skin removed
- 8 oz tagliatelli, linguini, or angel hair pasta
- 2 fresh Mandarin oranges, segmented
- 2 parsley sprigs or 2 T chopped parsley
Method
- 1. On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper. 2. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room
- Preparing Sauce: Mix all ingredients together in a small bowl. Sauteing Salmon: Lightly oil a 10" cast iron skillet and cook salmon over medium-low heat for about 5 minutes per side.
- Preparing Pasta: 1. In oiled and salted boiling water, cook the pasta until al dente, according to the directions on the package. 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.
