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Salmon with Blood Orange Sauce and Mesclun Salad At least I am pretty sure this was salmon and not a big trout.... This was a case of "fish that looked good in the store" combined with "what I have on hand that goes with it." It's another dead-simple preparation with browning the seasoned filet and then making a pan sauce to pour over the fish.

In this case I used the juice from a blood orange, thyme, and undoubtedly some kind of wine: vermouth, sherry, or white wine, whatever I had on hand. I likely used garlic as well.

The nice thing about pan reductions is they're infinitely variable and incredibly easy. You can have a composed meal ready in 10-15 minutes, a bit longer if you have anything fussy to chop first. They use the caramelized bits of whatever you were cooking in the pan, so you get layered flavors.

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August 2011

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