Salmon Nation refers to the land stretching along the Pacific coast from Alaska to Northern California.
Cover and refrigerate for at least 8 hours or overnight.
Discard the lemon slices.
Photo: Nate Lemuel
Brush the flesh of each fillet with 1 teaspoon chokecherry syrup.
Sprinkle with salt and pepper.
Heat oil in a large cast-iron grill pan or skillet over medium-high heat until hot but not smoking.
Add the salmon, skin-side up; cook until browned, 3 to 5 minutes.
Transfer to a plate and tent with foil to keep warm.
Combine orange juice, lemon juice and 2 teaspoons chokecherry syrup in a small saucepan.
Bring to a boil over high heat.
Cook until reduced to about 13 cup, about 10 minutes.
Remove from heat and add butter, whisking until it melts.
Serve the salmon with the sauce.
Decoratively dot each plate with a bit of the remaining 1 tablespoon chokecherry syrup.
Garnish with scallion greens (or chives), if desired.
Tips
Buy chokecherry syrup atNative Harvest.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
