BC Farmed Salmon in Orange Chili Butter

BC Farmed Salmon in Orange
Chili Butter

Ingredients (Serves 4)

• 500 g (1 lb) boneless, skinless BC farmed salmon fillet, cut into 7.5 cm (3") by 5 cm (2"), 1/2" thick slices
• salt, to taste
• 10 mL (2 tsp) corn starch
• 50 mL (1/4 cup) canola or vegetable oil

Orange and Chili beurre blanc

• 1 shallot, finey diced
• 125 mL (1/2 cup) dry white wine
• 125 mL (1/2 cup) fresh orange juice
• 125 mL (1/2 cup) unsalted butter, cubed
• 1 or 2 jalapeno chili, thinly sliced
• 5 mL (1 tsp) chopped orange zest
• 6 orange segments, coarsely chopped
• 15 mL (1 tbsp) butter
• 12 asparagus spears, blanched

Method

Place salmon slices in a mixing bowl. Season lightly with salt. Add corn starch and toss to coat. Add a few drops of water if necessay to ensure an enven coating.

Heat oil in wok or skillet over medium heat until just smoking. Add salmon slices, a few at a time, and fry until golden, about 1 minute on each side. With a slotted spatula, transfer cooked salmon to a plate lined with paper towels and keep warm.

Beurre Blanc

In a small saucepan over medium heat, combine shallots, white wine and orange juice; boil and reduce to a syrup. Slowly whisk in butter over low heat (add a touch of cream if desired). Fold in chilies, zest and orange segments gently and season with salt to taste.

To Assemble

Melt butter in a skillet, add asparagus and saute for 1 minute until cooled but still crunchy. Divide asparagus onto 4 plates. Arrange salmon over asparagus, drizzle sauce around the plate and serve.

Courtesy of Stephen Wong, Canadian Food Journalist and Cookbook Author- Copyright 2006