A delicious salmon dish with the added essence of our Round Pond Estate Blood Orange Olive Oil.
4 Salmon fillets
2 Tbsp Round Pond Blood Orange Olive Oil
¼ cup shallot, fine diced
1 clove garlic, minced
¼ bulb fennel, fine diced
¼ cup dry white wine
1 8oz bottle clam juice
3 blood oranges, peeled and segmented
¼ cup sliced almonds, toasted
2 Tbsp Italian parsley, chopped
1 Tbsp cold butter, cut into small pieces
Salt and pepper
Season salmon with salt and pepper. Heat olive oil in large skillet and sear salmon on both sides. Remove and keep warm. Add shallot, garlic and fennel to hot oil, reduce heat to medium and cook 5 minutes. Turn up heat, add white wine and reduce until almost dry. Add clam juice and any accumulated juice from oranges, reduce 5 minutes.
Return salmon to skillet, cover and gently simmer to desired temperature. Remove salmon and place on serving plates. To skillet, add almonds, parsley and butter, swirl pan to dissolve butter. Season with salt and pepper. Ladle sauce over salmon and serve.
Recipe by Chef Jeffrey Bernys, Napa Valley