Salmon with orange butter sauce

Main course: serves 6. Total time: 30 minutes
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Indy Lifestyle Online

Bitter oranges were once a common accompaniment to fish, and still taste wonderful with a rich oily fish, like salmon. This may not be a classic butter sauce as it contains cream to soften its intense orange flavour and the shallots are left suspended in the sauce, but it tastes gorgeous nonetheless.

6 portions salmon fillet
salt and freshly ground black pepper
olive oil

For the sauce

1 fat shallot, finely diced
1 Seville orange, juiced
1 sweet orange, juiced
2tbsp double cream
salt and freshly ground black pepper
200g cold, unsalted butter cut into small dice

Place the shallot in a small non-corrosive saucepan with the juice from the two oranges. Set over a medium heat and simmer until the juice has reduced to 2tbsp. Add the cream and season, before setting aside until nearly ready to serve.

Preheat two oven-top grill pans. Lightly season the salmon and rub each portion with a little olive oil. Place three portions flesh-side down in each grill pan. Cook for 2 minutes, then lift and replace them - still flesh-side down - at a different angle to ensure that you have a diamond pattern branded on to them.

After a further 2 minutes, flip over and grill skin-side down for about 5 minutes. The time will vary according to the thickness of your fillets and how rosy you like their interior. Set aside and keep warm while you finish the sauce.

Return the reduced orange juice and cream to a boil. As soon as it thickens slightly, lower the heat to a simmer and begin whisking in a few cubes of diced butter. As soon as each has melted and amalgamated into the hot liquid, add a few more cubes until the butter is finished and you have a smooth, thick sauce. Serve immediately - you cannot reheat this sauce as it will split - with the hot salmon.