Coriander-Fennel Encrusted Wild Alaskan Salmon in a Citrus Emulsion

Ingredients

• 2 portions Vital Choice wild salmon (6 ounces each)
• 1 cup orange juice, strained
• 1/2 cup lemon juice
• 1/2 vanilla bean pod, split
• 1/4 cup Vital Choice organic extra virgin olive oil plus 2 tablespoons for searing
• 1/4 cup fish stock (or water)
• 1 tablespoon Vital Choice balsamic vinegar
• 2 tablespoons honey
• 1/4 cup coriander seeds, toasted and crushed
• 1/4 cup fennel seeds, toasted and crushed
• Kosher salt, to taste
• 1/2 teaspoon fresh black pepper

Instructions

1. In a saucepan over medium heat, combine orange juice, lemon juice and vanilla bean pod. Cook over low heat until reduced by three-quarters. 
2. Discard vanilla bean. Cool sauce; pour into blender. Add 1/4 cup olive oil, fish stock, vinegar and honey; blend until smooth. 
3. Season salmon fillets on both sides with salt and pepper, then coat with toasted seeds.
4. Heat a non-stick pan with 2 tablespoons olive oil. Sear salmon, skin side down. Once skin is crisp, gently turn salmon over. Cook salmon until opaque throughout.
5. To serve, place a salmon fillet in the center of a plate. Drizzle sauce lightly on top and around. Sprinkle with salt, if desired.