- 400 ASC certified salmon
- 500ml orange juice
- 300g spring onions
- 70g butter
- 120g sugar
- Salt and pepper
- 1 tbsp extra virgin olive oil
Instructions / directions
Massage the salmon with olive oil and pepper. Preheat a pan on a high heat for about 2 minutes. Place the salmon in the pan and cook for about 2 minutes per side. Sprinkle with salt.
Add the orange juice to a saucepan on a low heat. Add thyme and black peppercorns then reduce by half. Add the sugar and a pinch of salt and reduce by half again. Once fully reduced, turn off the heat, strain the sauce and whisk with a knob of butter.
Peel then blanch the spring onions in salted water for about 3 minutes. Drain and dry with a cloth. Preheat a pan for about 4 minutes, then add a drizzle of extra virgin olive oil and cook the onions over a high heat until tender and coloured. If the spring onions are very large cut in half lengthwise before cooking.Print