Pan-seared Wild Sockeye Salmon with a Red Wine and Balsamic Reduction and Honey Goat Cheese Orzo

The grill has to be the best cooking apparatus for wild salmon, but every now and again I like the crispy, pan-seared variety.  This technique will brown the skin and flesh, leaving a carmelized surface and a medium rare interior with excellent moisture and a melt in your mouth texture.  Couple that with a sweet red wine and balsamic reduction and a creamy … Continue reading