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!