Recipe: Pan-Seared Orange-Basil Salmon (with rice and orange spice rub)

PAN-SEARED ORANGE-BASIL SALMON

FOR THE RUB:
2 tablespoons grated orange zest
2 tablespoons brown sugar
1 tablespoon minced garlic
2 teaspoons dry mustard
1 tablespoon ground cumin
1 teaspoon dried basil
2 teaspoons kosher salt
2 teaspoons ground black pepper
FOR THE SALMON:
4 (6 ounces each) salmon filets
2 tablespoons canola oil
1 cup orange juice, divided use
1 tablespoon champagne vinegar
FOR THE RICE:
4 cups cooked wild rice
1/4 cup shredded basil

TO PREPARE THE SPICE RUB:
In a small bowl, combine the orange zest, brown sugar, garlic, mustard, cumin, basil, salt and pepper. Reserve 1 tablespoon of this mixture for seasoning the wild rice. Rub the remaining mixture on the salmon filets, coating them well.

TO SEAR THE SALMON:
Using a heavy-bottomed saute pan, warm the oil. Increase the heat to high and place the salmon in the pan. Sear the salmon for 2 minutes, then turn them over carefully, reducing the heat to medium.

Add 1/2 cup orange juice, simmering the second side for 4-5 minutes until cooked through.

TO PREPARE THE RICE:
On a small sauce pot, whisk the remaining orange juice, champagne vinegar and reserved spices. Bring to a simmer. Add the wild rice and basil, tossing well until hot.

Place the rice on a large platter topped with the cooked salmon to serve.

Makes 4 servings
Source: Indianapolis Herald-Times, September 20, 2000