1/2
cup
fish
stock
1/3
cup
heavy
cream
3
tablespoons
orange
juice
3
tablespoons
extra-virgin
olive
oil
1
green
cardamom
pod
1
1/2
pounds
center-cut
salmon
fillet,
skinned,
in 4
equal
pieces
2
teaspoons
cinnamon
Salt
and
freshly
ground
black
pepper
2
tablespoons
grapeseed
or
corn
oil
2
tablespoons
cold
unsalted
butter,
in
small
pieces
Sprigs
of
flat-leaf
parsley
for
garnish.
1. In a saucepan, combine fish stock, cream, orange juice and 1 tablespoon olive oil. Add seeds from cardamom pod. Bring to a simmer and boil until reduced to 1/2 cup. Set aside.
2. Coat salmon pieces with remaining olive oil. Mix cinnamon with salt and pepper and spread on a plate. Coat salmon with cinnamon on all sides.
3. Heat grapeseed oil in a large skillet over medium heat. Add salmon and sauté, turning to cook all sides, about a minute or so per side, until salmon is not quite cooked through in center. Transfer salmon to a warm plate. Tent with foil.
4. Gently reheat fish stock mixture. Season with salt and pepper. Whisk in butter bit by bit. Add any juices from salmon platter. Serve salmon at once, garnished with parsley, with sauce on the side.
Yield: 4 servings.
