Salmon with New Flavors

Ingredients

• 200 g salmon fillet
• 1 orange juice of 1 orange
• 1 tbsp honey
• a pinch salt
• a pinch pepper
• 1 tbsp olive oil
• 50 g butter
• 1 clove garlic
• orange zest
• basil
• optional Aleppo pistachios, for garnish
• 1 potato potato
• 25 g butter
• 20 ml milk
• a small pinch oregano
• Parmesan cheese

Instructions

1. The chef divides the large salmon piece into three equal portions on a cutting board and uses the first portion for this recipe.
2. The chef sprinkles salt over the first salmon portion on the cutting board, then leaves it for 10 minutes so it absorbs the salt and releases its moisture.
3. The chef juices the orange, then places the orange juice in a pan over low heat until it evaporates and concentrates.
4. The chef adds a drop of olive oil to a pan over the heat, then places the salmon portion in the pan until the skin side becomes crisp.
5. The chef cooks the salmon portion in the pan for about 5 minutes until browned.
6. The chef turns the salmon portion in the pan to finish cooking it.
7. The chef adds the butter and garlic to a pan over very low heat to prepare the glaze, then adds the honey, orange zest, and basil, leaving the mixture until the flavors meld.
8. The chef adds butter to the pan of orange juice over the heat, then stirs the sauce until it thickens without adding starch.
9. The chef boils the potato, then places it in a pot or mashing bowl with the butter, milk, salt, pepper, and a small pinch of oregano, then mashes it to prepare the purée.
10. The chef places the potato purée on a serving plate.
11. The chef places the salmon portion on top of the purée on the serving plate.
12. The chef pours the orange sauce over the salmon on the serving plate.
13. The chef garnishes the dish with Aleppo pistachios on the serving plate, if desired.