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Citrus Salmon & Scallops

What you need

1. 1 lb wild salmon fillets, cut into 1x4 inch pieces
2. 1 lb bay scallops
3. zest from one orange
4. juice from one orange
5. 1 cup diluted chicken broth
   
6. 1 pinch saffron threads
7. 1 large shallot, chopped
8. 4 tbl minced fresh parsley
9. 1 garlic clove, minced
10. zest from one lime
11. juice from 1/2 lime
12. Olive oil
13. 1/2 tsp kosher salt
14. 2 tbl butter (optional)

How to make it

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1. Combine minced parsley, garlic, lime zest and juice with olive oil to a paste consistency - set aside
2. Heat 1 tbl oil in a skillet over medium heat
3. Sauté shallot with salt until softened and translucent
4. Add chicken broth, saffron threads, orange zest
5. Reduce heat to low and allow to simmer until saffron has dissolved
6. Add salmon fillets, skin side down and cook about 2 minutes
7. Turn salmon and add scallops around the fillets
8. Cover loosely and cook another 1-2 minutes - check for doneness
9. When nearly done, remove salmon and scallops and cover loosely
10. Turn up heat, add orange juice and reduce the cooking liquid to about 1/2 - turn off heat
11. If desired, whisk in butter
12. Place salmon and scallops on a serving dish, pour sauce over top and spoon parsley paste over fillets

> You can substitute lemon for the lime and use only 1/2

> Questions about this recipe?

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