•  4 6-ounce salmon fillets (skinless)
  • 8 navel oranges
  • 12 ounces broccolini (trimmed)
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • salt and pepper to taste


  1. Start by peeling and juicing the oranges, making about 2 cups of juice total. Pour the orange juice into a saucepan and boil over medium-high heat for about 10 minutes, or until it’s reduced to ½ a cup. Remove from the heat and cover to keep warm.
  2. Bring a separate, large saucepan of salted water to a boil over high heat. Add the broccolini and cook for about two minutes until it’s bright green and tender. Drain and transfer to a bowl of ice water to cool completely. Drain well and pat dry with paper towels.
  3. Then, heat a large skillet over medium-high heat. Melt one tablespoon of the butter with one tablespoon of olive oil in the pan. Add the broccolini and cook, stirring occasionally, for about five minutes. Season to taste with salt and pepper.
  4. Sprinkle the salmon fillets with salt and pepper. Then heat a large nonstick skillet over medium-high heat and add the remaining tablespoon of olive oil. Throw the salmon in the pan and cook for about three minutes per side. Transfer to a platter and let it rest for two minutes.
  5. Whisk your remaining tablespoon of butter into the orange juice reduction and drizzle over and around the salmon when serving with the broccolini.

(Sourced from Insider)

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