Salmon with Tangerine Sauce

IMG_4718This is based off a recipe I found, with my own typical modifications, as usual!  This sauce would also go great with some halibut, if you don’t have any salmon.


2 salmon fillets

pepper – to taste

2 or 3 tangerines – 1 sliced into very thin segments

4 cloves garlic – chopped

2 tbs butter

1 cup vegetable stock

2 tbs white vinegar

1/8 cup honey


Heat oven to 200 to keep fish warm after cooking.

In a large skillet, melt the butter and cook peppered salmon for 4 minutes per side.  If using salmon with the skin on, dry it with a paper towel beforehand.  Set aside in the oven to stay warm.

In the same skillet, saute the garlic until fragrant, about 1 minute.  Add the chicken stock and vinegar.  Allow to come to a low boil and add the honey.  Stir and allow to simmer for about 2 minutes to reduce slightly.  Add the juice of 1 or 2 tangerines depending on their size (about 1/4 cup of juice total) and toss in the tangerine slices.  Boil for another 2 to 3 minutes or until reduced by half.  Serve over salmon.

Try a nice, sweet chardonnay alongside this dish!


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