Sauteed Salmon with Blood Orange Vinaigrette

Juice oranges and pass through a strainer to remove pulp. Press down on pulp in strainer to remove all possible juice. Add juice to small saucepan along with red wine vinegar.

Peel and mince shallots. Add to juice along with peppercorns and star anise. Bring mixture to a boil, reduce to medium heat and continue to simmer until mixture has reduced by two-thirds.

Meanwhile, if not already cut up, portion salmon into equal weight serving pieces. Ensure pin bones have all been removed.

Heat a large skillet or two medium ones over medium high heat. Cover bottom of skillet with enough vegetable oil to generously coat the surface. Crack black pepper onto the skin side only of the fish. Place in pan skin side down. Cook on medium high heat until fat begins to melt on the sides. Sprinkle flesh side with salt and pepper.

Reduce heat to medium. Continue cooking until fillets are nearly cooked through with just a small strip of raw fish on top.

Towards end of cooking, use a thin spatula to loosen fillets from bottom of pan, being careful not to tear the flesh (different thicknesses will require different cooking times). Turn fillets over for one-minute flesh side down to remove pink.

To finish sauce, strain juice reduction and discard solids. Whisk in olive oil with salt and pepper to taste.

Serve sauteed fish warm, skin side up, with a couple tablespoons of the blood orange vinaigrette. Serve steamed vegetables and rice alongside.