This dish is made with wild salmon which we love! The complex flavors of the orange-balsamic sauce with anise complements the wonderful sauteed salmon and pasta flavors. We’ve been enjoying this recipe for more than 20 years. It’s fabulous!
Ingredients
Marinade:
1 T EVOO
1 T Balsamic vinegar
1 T coarse ground black pepper
Sauce:
¼ C EVOO
¼ C Balsamic vinegar
2 T frozen orange juice concentrate
1 T(heaping) of fresh ground anise seed
2 cloves garlic, minced
¼ C chopped or sliced green onions or 2 T dried chives
3 T warm water
Other:
¾ – 1 lb. salmon fillet, skin removed
8 oz tagliatelli, linguini, or angel hair pasta
Small can of Mandarin Oranges, drained
2 parsley sprigs or 2 T chopped parsley
Preparation
Marinating Salmon:
1. On a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper.
2. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room temperature while it warms.
Preparing Sauce:
3. Mix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions, and ground anise seed together in a small glass bowl. Warm in warming oven at 200* F
Sauteing Salmon:
4. Lightly oil a 10” cast iron skillet and cook salmon over low heat for about 5 minutes; turn salmon over and repeat, cooking until done as you like it.
Preparing Pasta:
5. In oiled and salted boiling water, cook the pasta until al dente; about 6-7 minutes.
6. Drain the pasta, rinse and put it back into the warm pot or arrange on plates warming in the warming oven at 200* F.
Credit: Foodista