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Pan-Seared King Salmon with Dijon-Orange Compound Butter

Wildly delicious and easy to prepare, this simple entrée delivers as much on flavor as it does on omega-3s. If you’re prone to overcooking your salmon, an instant-read thermometer can be an indispensable tool. You’ll know your salmon is perfectly done when an instant-read thermometer registers 120 F when inserted in the thickest part of the fillet. Remove the fish from the pan immediately, and carryover heat will continue to cook the fish for another minute or two. Adjust cooking time accordingly to suit 4- or 6-ounce portions.
Yield: Serves 2
Total Time: 18 min
Prep: 10 min
Cook: 8 min
Additional:
Ingredients
Salt and pepper
2 tablespoons butter, softened
1 teaspoon Dijon mustard
2 tablespoons orange marmalade
Fresh pomegranate seeds for garnish
Preparation
1.  Combine butter, mustard and marmalade in a small bowl and set aside.
2.  Remove thawed fish portions from packaging, rinse gently, and pat dry with a paper towel.
3.  Rub fish portions with olive oil, and season liberally with salt and pepper. Heat a heavy skillet or sauté pan on medium-high for two minutes. Place fish skin-side up in pan and cook without turning for 2 to 4 minutes until golden brown and crisp. Flip fish over and cook until done to taste, 2 to 4 minutes longer.
4.  Transfer to serving platter and top each portion with a dollop of compound butter. Garnish with pomegranate seeds and serve.
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