• 25 m
  • Easy

Serves 4


  • 400g ASC certified salmon
  • 500ml orange juice
  • 300g spring onions
  • 70g butter
  • 120g sugar
  • salt and pepper
  • 1tbsp 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.


Orange sauce

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.


Spring onions

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.

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