1/4 cup canolive oil
1/4 cup roasted sesame oil
1 yellow onion, chopped
2 cloves garlic, chopped
2 tablespoons curry powder
1/2 cup sesame seed powder
1 cup orange zest
2 cups vegetable stock
4 cups orange juice
2 oz butter
2 lbs wild salmon filets
1. Preheat oven to 350°.
2. Make glaze first by heating the oils in a large skillet over medium heat. Next, fry onions and garlic for about 5 minutes, add curry, sesame powder, and orange zest. Stir well, add stock and orange juice, lower heat and reduce the mixture for about one hour, until it becomes glaze consistency.
3. Remove the skillet from the heat, add butter, and stir well.
4. In a separate pan, sear salmon over high heat quickly on each side, then bake in the oven for about 10 minutes until desired doneness.
5. Serve salmon topped with the orange glaze.
Serve with potatoes or rice and vegetables.
Burgundian style Pinot Noir or a food friendly Chardonnay.