Pan Seared Salmon(Prep Time: 15 Minutes; Cooking Time: 12 Minutes.)
Pan seared salmon with a citrus wine reduction offers a flavorful, elegant dish perfect for dinner parties or a special weeknight meal, complemented by green beans.
Ingredients
- 1/2 cup dry white wine ⓘ
- 1/2 cup white balsamic vinegar ⓘ
- 2 tablespoons brown sugar
- 2 tablespoons orange juice ⓘ
- 2 tablespoons lemon juice ⓘ
- 1/4 teaspoon coarse black pepper
- 4 (6 oz.) salmon fillets
- 1 1/2 tablespoons extra virgin olive oil ⓘ
- 1 teaspoon coarse kosher salt ⓘ
- 1/2 teaspoon freshly ground pepper ⓘ
- 1 pound green beans ⓘ
- 4 strips orange peel
Instructions
- In a small saucepan, bring white wine, white balsamic vinegar, brown sugar, orange juice, and lemon juice to a boil over high heat.
- Continue boiling until the mixture reduces to about 3/4 cup, approximately 10 to 12 minutes.
- Remove the saucepan from heat and stir in coarse black pepper.
- Meanwhile, season the salmon fillets with coarse kosher salt and freshly ground pepper.
- Heat 1 1/2 tablespoons of extra virgin olive oil in a skillet over medium-high heat.
- Sear the salmon fillets for about 4-5 minutes per side, until cooked through and golden brown.
- While the salmon cooks, trim the green beans and cook in boiling water or steam until tender, about 3-5 minutes.
- Add the orange and lemon peel strips to the sauce and serve the salmon topped with the citrus wine reduction alongside the green beans.
Tips & Substitutions
To enhance the flavor of your Pan Seared Salmon, consider using a mix of fresh herbs such as dill or parsley alongside the citrus. If you don't have white balsamic vinegar, regular balsamic vinegar can work, although it will add a darker color. For a sweeter sauce, adjust the brown sugar to taste. Make sure to use a hot skillet for a nice sear.
Serving Suggestions
Serve your Pan Seared Salmon on a bed of sautéed spinach or alongside roasted asparagus for a colorful plate. A light salad with citrus dressing pairs well, and the dish can be complemented with a glass of white wine. For a heartier option, consider serving with a side of Chesapeake Bay Blue Crab Cakes for a delicious seafood feast.
Storage & Reheating
Leftover salmon can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place the salmon in a skillet over low heat, adding a splash of water or broth to keep it moist. Alternatively, you can microwave it on low power, covering it with a damp paper towel to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Pan Seared Salmon(Prep Time: 15 Minutes; Cooking Time: 12 Minutes.) contains roughly 300 calories, with 1g protein, 36g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen salmon fillets for this recipe?
Yes, you can use frozen salmon fillets. Just make sure to fully thaw them in the refrigerator before cooking to ensure even cooking and proper texture. Pat them dry to help achieve a good sear.
What can I substitute for green beans?
You can substitute green beans with asparagus, broccoli, or even sautéed zucchini. Each of these vegetables will complement the salmon nicely and provide a different flavor profile while keeping the dish light and fresh.
How do I know when the salmon is cooked through?
Salmon is cooked through when it flakes easily with a fork and has an internal temperature of 145°F (63°C). If you're unsure, you can cut into the thickest part of the fillet; it should be opaque and no longer translucent.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).