Pan Seared Orange-Basil Salmon
- Recipe Yield : 4
Ingredients
- 1 tablespoon grated orange zest
- 2 tablespoons brown sugar
- 1 tablespoon minced garlic
- 2 teaspoons dry mustard
- 1 tablespoon ground cumin
- 1 teaspoon dried basil
- 2 teaspoons Kosher salt
- 2 teaspoons ground black pepper
- 2 boxes Near East Long Grain and Wild Rice Mix *
- 1 tablespoon reserved spice rub
- 4 6-ounce salmon filets
- 2 tablespoons canola oil
- 1/2 cup Tropicana® Pure Premium® Orange Juice
- 1/2 cup Tropicana® Pure Premium® Orange Juice
- 1 tablespoon champagne vinegar
- 1 tablespoon reserved spice mixture
- 4 cups cooked wild rice
- 1/4 cup fresh basil, shredded
Preparation Steps
- To Prepare the Spice Rub: In a small bowl combine the orange zest, brown sugar, garlic, mustard, cumin, basil, salt and pepper. Reserve 1 tablespoon of this mixture for seasoning the wild rice. Rub the remaining mixture on the salmon filets, coating them well.
- Prepare wild rice mix according to package directions. Add the 1 tablespoon spice rub seasoning prior to cooking the rice.
- While rice is cooking, prepare the salmon. Using a heavy bottomed saute’ pan, warm the oil. Increase the heat to high and place the salmon in the pan. Sear the salmon for 2 minutes, then turn them over carefully, reducing the heat to medium. Add the orange juice, simmering the second side for 4 - 5 minutes until cooked thoroughly.
- To Finish: In a small saucepan whisk the orange juice, champagne vinegar and reserved spices. Bring to a simmer. Add the wild rice and basil, tossing well until hot. Place the rice on a large platter topped with the cooked salmon and serve.
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