Filets of salmon pan seared to a beautiful crisp and drizzled with orange and mint reduction sauce, is something a little daring and new but not too far from the usual. Orange and mint pair together for a light and a refreshing twist on salmon. Who would have thought?
I’ve ran the same loop for the past year. Snow, spring, humidity season. Same gravestones, different weathers. I was ready for a little change in scenery. Nothing really drastic; just something with common notes (same neighborhood) but different enough. And the small change is invigorating. My usual run turned exhilarating all because I was a bit spontaneous and adventurous.
This orange mint salmon dish is a prime example of little change with some common ground. Other than the salmon, my common ground would be coconut aminos. I love it. To me, it’s just as much as a staple as salt and pepper.
The pairing of the mint and orange are new. I learned that mint goes well with orange and each on their own are great with salmon, but took a chance and combined all three together. Surprisingly, developed an easy and simple dish that will impress!
- 2 Salmon Filets (6 oz)
- 2 Large Navel Oranges
- ¼ cup of Coconut Aminos
- 3 Garlic Cloves
- 1 Tablespoon of Fresh Mint
- 2-3 Tablespoons of Cooking fat (ghee, coconut oil, lard)
- 1 teaspoon of Salt
- Peel the oranges and puree the wedges to yield about 1 cup of juice.
- Thinly slice about 6-8 orange peel strips.
- Heat a frying pan to medium high and add cooking fat.
- Sprinkle the salt over the salmon filets.
- Fry the salmon filets skin side down for about 4 minutes, cover the pan with parchment paper.
- Flip the filets over and fry for another 3-4 minutes.
- Remove the filets from the pan and set aside.
- Add the garlic, orange peels, and more cooking fat if needed to the pan and cook for about 1 minute.
- Add the orange juice and coconut aminos to the pan to deglaze the brown bits. Let cook for about 30 seconds.
- Turn off the heat and add the mint until it wilts.
- Pour over the salmon filets and enjoy!