Recipe: Medallions de Salmon (Samon Medallions) (Chile) (serves 2)

MEDALLIONS DE SALMON (SALMON MEDALLIONS)
Adapted from: Three Generations of Chilean Cuisine by M Umana-Murray
Servings: 2

2 large salmon steaks
1 medium Seville orange
1 tablespoon olive oil
2 tablespoons unsalted butter
1 tablespoon tomato puree
1 teaspoon finely chopped cilantro
black pepper to taste
2 slices orange (for garnish)

Marinate salmon medallions in orange juice for an hour.

Remove salmon from marinade and saute in oil, browning on both sides.

Pour in marinade. Cook until fish is tender.

Soften butter and mix with tomato puree, cilantro, and pepper. Drizzle over each medallion.

Garnish with orange slices and serve.