The HTC Chef
Seared Salmon with Orange Dill Sauce
By Christopher Davis, Carlyle Hotel
Twenty-five years ago, while a student at the New York Restaurant School, Chef Christopher Davis developed his recipe for seared salmon with orange dill sauce and it quickly became one of his favorite dinners to prepare for his friends and family.
The bright flavors of citrus and fresh herbs make Christopher’s salmon a light and healthy dinner that’s quick enough to make on a weeknight while still impressing your dinner guests.
His recipe makes a lot of sauce, so if you have a large family, you can easily throw in another filet or two of salmon without having to change the recipe.
Bon Appetit!
INGREDIENTS
6 8 oz pieces salmon
1 bunch dill, chopped
6 oz white wine
1 medium shallots, finely chopped
5 cloves garlic, finely chopped
8 oz butter dice
8 oz orange juice
1 lemon
STEPS
- Season with salt and pepper, sear the salmon and transfer to a baking dish.
- Preheat the oven to 350° Fahrenheit and bake about 10 minutes or until desired doneness.
- While the salmon is cooking in the oven, sauté the garlic and shallots until translucent.
- Add white wine and cook until it reduces by half.
- Add the orange juice and simmer until the sauce is reduced by about 1/3. If the sauce has still not reached your desired consistency, you can add a little bit of cornstarch to thicken it.
- Add in the butter and stir.
- Add chopped dill, you can put in as much or as little dill as you would like.
- Add in the juice of one lemon and season with salt to taste.
- Once the salmon is out of the oven, pour the sauce over the salmon and serve.
