Citrus Herb Salmon with Pistachios and Buttery Brown Sugar Sauce
Recipe - Rockford Road Liquor
Citrus Herb Salmon with Pistachios and Buttery Brown Sugar Sauce
Prep Time15 Minutes
Servings6
Cook Time10 Minutes
Ingredients
1/4 cup packed dark brown sugar
2 tablespoons water
2 tablespoons butter, melted
1 piece (1 1/2 lbs) sockeye salmon, skin on, pin bones removed
1/2 teaspoon salt
3 oranges, peeled and cut into sections
1 red grapefruit, peeled and cut into sections
1/4 cup chopped toasted pistachios
1 tablespoon thyme
Directions
- In small saucepan, combine brown sugar, water, and 1 tablespoon butter. Bring just to a boil, remove from heat and allow to cool.
- Arrange oven rack 4 inches from broiler element and set to broil. Coat rimmed sheet pan with cooking spray. Pat salmon dry. Place salmon, skin side down in pan; brush with remaining tablespoon butter. Sprinkle with salt. Broil salmon 6–9 minutes, or until fish flakes easily with fork.
- Transfer to serving platter. Drizzle brown sugar sauce over salmon. Arrange orange and grapefruit sections around salmon. Garnish with pistachios and thyme.
15 minutes
Prep Time
10 minutes
Cook Time
6
Servings
Shop Ingredients
Makes 6 servings
Directions
- In small saucepan, combine brown sugar, water, and 1 tablespoon butter. Bring just to a boil, remove from heat and allow to cool.
- Arrange oven rack 4 inches from broiler element and set to broil. Coat rimmed sheet pan with cooking spray. Pat salmon dry. Place salmon, skin side down in pan; brush with remaining tablespoon butter. Sprinkle with salt. Broil salmon 6–9 minutes, or until fish flakes easily with fork.
- Transfer to serving platter. Drizzle brown sugar sauce over salmon. Arrange orange and grapefruit sections around salmon. Garnish with pistachios and thyme.