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  1. Pan-Seared King Salmon with Dijon-Orange Compound Butter
Pan-Seared King Salmon with Dijon-Orange Compound Butter

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.

Pan-Seared King Salmon with Dijon-Orange Compound Butter

Prep Time: 10 minutes | Cook Time: 8 minutes | Total Time: 18 minutes
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Ingredients

  • 2 portions Vital Choice Wild King Salmon (6 ounces each), thawed in package
  • 1 tablespoon Vital Choice extra-virgin olive oil
  • Salt and pepper
  • 2 tablespoons butter, softened
  • 1 teaspoon Dijon mustard
  • 2 tablespoons orange marmalade
  • Fresh pomegranate seeds for garnish

Instructions

  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.
Serves: Serves 2