- Preheat oven to 180°c (fan oven).
- Heat a non-stick frying pan and add the oil.
- Season the salmon and place the salmon skin side down in the pan and cook for 2-3 minutes.
- Turn the salmon over in the pan and then place straight onto a greaseproof paper lined baking tray (with the salmon skin side up).
- Place the baking tray in the oven and cook for 14 -15 minutes until the salmon is cooked through.
- While the salmon is cooking turn the frying pan down to low and add the shallots. Season and cook the shallots for 2-3 minutes until soft but not coloured.
- Add the cracked peppercorns and cook for a further minute then add the orange juice, zest, honey, vinegar and cook for 2-3 minutes or until the liquid has reduce by half and thickened slightly.
- Gradually add the butter a little bit at a time and whisk or stir through the orange reduction until all the butter has been incorporated and a shiny emulsion has been achieved. Place the sauce to one side until the salmon is ready (keeping the sauce warm but do not boil).
- Remove the salmon from the oven. Add the chopped dill to the sauce and adjust the seasoning if required.
- Serve with grilled baby carrots, baby potatoes and watercress.
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