600 g of salmon, 2 oranges, 1 dl of orange liqueur, rind of a lemon, butter, sprig of marjoram, a few leaves of mint, salt, green pepper, red peppercorns
Dissolve a piece of butter in a pan, add the salmon fillets and bake it on both sides.
Pour the liqueur over fillets and wait until the alcohol evaporates. Remove the fish from the pan and keep it warm.
Pour a little bit of orange juice in the same pan, add bit of green pepper, chopped marjoram and mint and leave it for few minutes so that the sauce thickens.
Put the salmon back in the pan, salt it and leave it for another minute or two so that the sauce thickens even more. Serve the fish onto plates and pour the sauce on it.
Decorate the fish with grains of black pepper and orange and lemon peels sliced into sticks.
- Grill the salmon fillet in a pan with a bit of butter.
- Add orange liqueur and wait for the alcohol to evaporate.
- Pour the orange juice, green pepper, marjoram and mint into a pan.
- Return the salmon in the pan and leave it for a few minutes to attain the flavors.