makes two servings
For the salmon:
2 6-ounce wild-caught Alaskan salmon fillets
1/4 cup freshly squeezed orange juice
fine sea salt
1 teaspoon unsalted butter, cut into small pieces.
For the mushroom sauce:
1/2 tablespoon unsalted butter
1 teaspoon extra virgin olive oil
1/2 cup chopped onion (about half a medium onion)
1 garlic clove, minced
1 package sliced mushrooms
1/4 cup sweet vermouth
1/4 cup low-sodium vegetable stock
1/8 cup half-and-half cream
1/4 teaspoon ground black pepper
1/2 teaspoon sea salt
1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and set aside.
2. Place the salmon fillets in a shallow dish. Season with salt. Pour the fresh orange juice over the fish. Let stand for five minutes, then flip the fish over and let stand for another five minutes. Place the fish on the prepped baking sheet. Top each fillet with a couple pieces of unsalted butter.
3. Roast in the oven for 20 minutes, or until the flesh is flaky. Remove from the oven and tent with the aluminum foil until ready to serve.
4. While the fish is cooking, make the mushroom sauce: Melt the butter in a large sauce pot over medium-high heat. Stir in the olive oil. Add in the chopped onion and saute until golden brown in color. Add in the garlic and saute until fragrant, about 30 seconds.
5. Stir in the mushrooms and cover the pot with a lid. Continue cooking until the mushrooms release their liquid, about five minutes.
6. Pour in the sweet vermouth and allow to boil for one minute. Reduce the heat to low and stir in the sea salt and half-and-half. Season to taste with pepper and salt. Let the sauce simmer for 5-10 minutes, or until just slightly thickened.
7. Spoon the sauce over the cooked salmon fillets. Serve immediately.