with Orange-Fresh Herb Aioli
Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 6-10 minutes
Wine Suggestion: Pinot Gris, Nellie's Garden Dry Rose, Cold Creek Chardonnay
8-6 oz portion of Copper River King Salmon fillet
Salt and pepper, to taste
2 Tbs olive oil
½ lemon
Orange-fresh herb aioli, recipe follows
Preheat oven to 400°.
Season salmon with salt and pepper. Heat a heavy sauté pan over high heat, and then add olive oil. Place the salmon in pan; sear each side until well browned. Transfer salmon to a baking sheet; place in oven for 6-10 minutes depending on thickness of the fish.
Remove from oven and squeeze the lemon over fish. Top each with orange-herb aioli and serve.
2 egg yolks
2 Tbs white wine vinegar
1/8 tsp dry mustard
pinch of cayenne pepper
2 ½ cup olive oil
2 cups of orange juice reduced to ½ cup
2 Tbs chopped fresh tarragon
¼ cup chopped fresh chervil or fennel tops
¼ cup chopped fresh chives
Salt and white pepper for seasoning
Place 2 egg yolks, vinegar, dry mustard and cayenne pepper in work bowl of a food processor and pulse to combine. While machine is running, slowly drizzle 2 cups of the olive oil into the egg mixture through the top -- this will thicken to form a mayonnaise. More oil may be needed if aioli isn’t thick enough as the orange juice will thin it out some. Add orange juice and mix well. Transfer aioli to a mixing bowl; stir in orange juice and chopped herbs. Season to taste with salt & pepper.
