Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- Salt and pepper
- 2 tbsp olive oil
- 1/2 cup orange juice
- 1/2 cup chicken or vegetable broth
- 1/4 cup dried cranberries
- 1 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp cornstarch
- 1 tbsp cold water
Special equipment needed:
- Non-stick skillet
- Whisk
- Measuring cups and spoons
Step-by-step instructions:
1. Season the salmon fillets with salt and pepper on both sides.
2. Heat the olive oil in a non-stick skillet over medium-high heat.
3. Add the salmon fillets to the skillet and cook for 4-5 minutes on each side or until cooked through.
4. Remove the salmon fillets from the skillet and set aside.
5. In the same skillet, add the orange juice, chicken or vegetable broth, dried cranberries, honey, and Dijon mustard.
6. Whisk the ingredients together and bring to a boil.
7. Reduce the heat to low and let the mixture simmer for 5-7 minutes or until it has reduced by half.
8. In a small bowl, mix the cornstarch and cold water together until smooth.
9. Add the cornstarch mixture to the skillet and whisk until the sauce thickens.
10. Return the salmon fillets to the skillet and spoon the orange-cranberry demi-glace over the top.
11. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking salmon fillets
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 16g
Carbohydrates: 14g
Protein: 30g
Sodium: 310mg
Substitutions for ingredients:
- Fresh cranberries can be used instead of dried cranberries.
- Maple syrup can be used instead of honey.
- Soy sauce can be used instead of Dijon mustard.
Variations:
- Add chopped fresh herbs such as parsley or thyme to the demi-glace for extra flavor.
- Use different types of fish such as trout or cod instead of salmon.
- Add chopped nuts such as almonds or pecans to the demi-glace for extra texture.
Tips and tricks:
- Make sure to pat the salmon fillets dry with a paper towel before seasoning them with salt and pepper.
- Use a non-stick skillet to prevent the salmon from sticking to the pan.
- If the sauce is too thick, add a little bit more chicken or vegetable broth to thin it out.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the salmon in the microwave or in a skillet over low heat until warmed through.
Presentation ideas:
Serve the salmon fillets on a bed of rice or quinoa and spoon the orange-cranberry demi-glace over the top.
Garnishes:
Garnish the salmon fillets with chopped fresh herbs such as parsley or thyme.
Pairings:
Pair the salmon with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted asparagus
- Garlic mashed potatoes
- Steamed green beans
Troubleshooting advice:
- If the salmon fillets are sticking to the pan, add a little bit more olive oil to the skillet.
- If the sauce is too thin, add a little bit more cornstarch and water mixture to thicken it up.
Food safety advice:
Make sure to cook the salmon fillets to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
Demi-glace is a classic French sauce made by simmering veal or beef bones with vegetables and herbs for several hours.
Flavor profiles:
The orange-cranberry demi-glace is sweet and tangy, which pairs well with the savory flavor of the salmon.
Serving suggestions:
Serve the salmon fillets with a side of roasted vegetables and a glass of white wine.
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