Atlantic Salmon Recipes

In a medium sauce pot, heat 1 teaspoon olive oil on medium high until hot. Add the white parts of the scallions and garlic, cooking for 2 minutes until fragrant. Add rice and stir to combine. Add water according package directions for the type of rice you're using. Cook until tender. Toss with the green part of the scallions. Add salt and pepper to taste.

In a small bowl, whisk orange juice, zest, honey, garlic and soy sauce until honey is incorporated. Set aside.

Pat salmon fillets dry with a paper towel and season the flesh with salt and pepper.

Heat 2 tablespoons olive oil in a medium skillet over medium high heat for 1 minute until oil is hot but not smoking. Place salmon fillets skin side up in the pan and cook for 3-4 minutes or until a golden crust forms and flesh easily releases from the pan. Flip fish and cook for an additional 2 minutes. Remove fish from pan and set aside.

Add the orange juice mixture to the pan. Bring to a boil and cook until reduced by about half, stirring occasionally, about 4 to 5 minutes. Add salmon fillets back to the pan and brush sauce over the top to coat. If you need to thin the sauce, add a tablespoon of warm water and stir while over low heat. Sauce will thicken upon cooling.

Serve salmon with scallion rice and sliced tomatoes sprinkled with salt and black pepper.