Ora King Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Beurre Blanc

   In a saucepan over medium heat, combine the champagne and yuzu juice. Bring to a simmer and reduce until the liquid is about 2 tablespoons. Lower the heat and whisk in the butter a few pieces at a time until fully incorporated. Season with salt and set aside.

2. 2

   Cook the Salmon

   Season the Ora King salmon fillets with salt and black pepper. In a non-stick skillet over medium-high heat, add olive oil. Once hot, add the salmon skin-side down and cook for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until cooked to your liking.

3. 3

   Prepare the Greens and Tomatoes

   In a mixing bowl, toss the pastoral greens with a drizzle of olive oil, salt, and pepper. Cut the yoom tomatoes in half and add to the salad.

4. 4

   Plate the Dish

   On a serving plate, spoon some of the champagne yuzu beurre blanc. Place the cooked salmon on top, arrange the greens and tomatoes, and drizzle with parsley oil made by blending fresh parsley with olive oil.