Servings: 4
INGREDIENTS
- 2.2 pounds/kilogram salmon skinless fillets
- 1 teaspoon coarse salt
- ⅓ cup/80 grams butter
- 2 navel oranges, juiced
- 1 teaspoon lemon zest
Toppings:
INSTRUCTIONS
- Sprinkle coarse salt on the salmon pieces on all sides.
- Melt the butter in a large pan over medium heat for about 3 minutes until browned. Add the salmon top side facing down and fry for 3-4 minutes until golden. Add the orange juice and lemon zest and turn the salmon over. Cook for another 4-5 minutes, while basting the salmon pieces with the sauce.
- Transfer to a plate and top with lemon slices and chopped parsley.