Ingredients
-
12 ounces salmon fillets, skin removed
-
1/2 cup flour
-
1 teaspoon unsalted butter
-
1 tablespoon olive oil
-
salt, to taste
-
white pepper, to taste
-
1 teaspoon garlic, minced
-
1/2 teaspoon Dijon mustard
-
1/2 teaspoon brown sugar
-
2 tablespoons raspberry vinegar
-
1/2 cup whiskey
-
1/2 cup orange juice
-
1/2 cup heavy cream
-
1 teaspoon shallot, minced
Instructions
- Dredge fillets in flour, to coat both sides.
- In a large skillet, heat butter and oil until hot. Brown fillets slightly on one side. Add salt and pepper.
- Turn fillets over and add garlic, shallot, mustard and brown sugar. Cook for a few seconds.
- Add vinegar. Fillet should be browned on second side now. With fillet still in pan, deglaze pan with whiskey. Add orange juice. Swirl pan to mix ingredients.
- Reduce sauce until it begins to thicken. Add cream and cook until heated.
- Place fillets on plates and spoon some sauce over each.
- Garnish with grated orange zest or chopped green onions, if desired.