Ingredients

• Salmon
• 4 salmon fillets
• 1 tablespoon olive oil


• Orange Butter Sauce
• 1/4 cup white wine vinegar
• 1/4 cup dry white wine
• 3 tablespoons minced green onions (white parts only), onions or shallots
• 1 tablespoon minced chives (may use green parts of green onions)
• 1/2 cup butter, chilled and cut into pieces
• 1 teaspoon dried basil or marjoram
• 1 teaspoon orange zest
• dash cayenne pepper
• salt

Directions

Brush the salmon fillets with oil and broil (or grill) until cooked through (about 3 minutes per side).

While the salmon is cooking, prepare the Orange Butter sauce (recipe follows).


Place the vinegar, white wine and minced white parts of green onions in a small saucepan. Bring to a boil, then reduce heat to medium and slowly boil the mixture until liquid is reduced to about 1 tablespoon (2-3 minutes). Reduce heat to low, then slowly whisk in the butter, piece by piece until melted. Add chives, basil (or marjoram) and orange zest. Season cayenne pepper and salt to taste.

Spoon equal amounts of the sauce over each salmon fillet and serve immediately. Serve with orange slices, if desired.