Champagne and Orange Glazed Salmon with a Pomegranate Orzo Salad

Recipe and Photography by Swarnika Prakash

• 1 tablespoon brown sugar

• 1/2 cup freshly squeezed orange juice (from 2 large oranges)

• 2 tablespoons fig glaze (can be substituted with Balsamic glaze)

• 1 teaspoon dried chili flakes

• 1/4 cup Champagne

• 2 tablespoons unsalted butter, chilled

• 3 fillets of Kvaroy Arctic Salmon – 2lb retail pack, defrosted according to package instructions

• Salt, pepper to taste

• 3 tablespoons vegetable oil

DIRECTIONS

Properly pat dry salmon fillets with paper towels and season with salt, and pepper.

Heat vegetable oil in a stainless-steel pan over medium high until almost smoking. Add salmon fillets skin side down and cook for 2 minutes without moving. Flip and cook on the other side for another 2 minutes until the salmon is cooked through. Remove on a plate (skin side up) and keep aside.

Discard any left over oil from the pan and add brown sugar, orange juice, fig glaze, and dried chili flakes. Cook for 2 minutes. Add champagne and cook for another 3 minutes. 

Remove from heat and add chilled butter. Whisk in the butter to emulsify the sauce.

Add the salmon back in the pan and cook for 1 minute. Spoon over the sauce and serve with orange slivers and pomegranate kernels.