Pan-Seared Salmon with Orange Thyme Glaze, Creamy Mashed Potatoes, and Citrus Almond Salad

Think a dish like salmon à l’orange requires a plane ticket to France? Think again! This luxurious meal can be whipped up from the comfort of your very own kitchen—in 40 minutes, no less. There’s pan-seared salmon glazed in a savory-sweet, thyme-flecked orange sauce, creamy mashed potatoes, and a mixed greens salad bursting with juicy orange segments, pickled shallot, and almonds.

Take your taste buds on a trip—no passport required! This recipe is perfect for a fancy dinner at home, combining bright citrus flavors with rich, creamy sides.

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Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

1 unit Apricot JamView ingredient guideLike ingredientDislike ingredient

1 unit Seafood Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

2 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Dice potatoes into ½-inch pieces (peel first for smoother texture). Place in a large pot with a few thyme sprigs (reserve rest for later) and enough salted water to cover by 2 inches. Bring to a boil and cook until potatoes are tender, 15-20 minutes. Remove and discard thyme sprigs. Reserve ½ cup potato cooking liquid, then drain and return potatoes to pot. Keep covered off heat until ready to mash.
2. Meanwhile, pat salmon dry with paper towels; season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin-side down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate. Keep pan handy for later.
3. While salmon cooks, halve, peel, and thinly slice half the shallot (whole shallot for 4 servings). Toss sliced shallot in a small bowl with half the vinegar (rest used later), 1 tsp sugar (1½ tsp for 4), and a big pinch of salt and pepper.
4. Strip thyme leaves from remaining sprigs until you have 1 tsp (2 tsp for 4 servings); roughly chop. Zest orange until you have 1 tsp (2 tsp for 4). Halve orange; squeeze juice from one half into a small bowl. Peel remaining half; dice into ½-inch pieces. To the bowl with orange juice, stir in jam, stock concentrate, half the orange zest, and remaining vinegar.
5. Add chopped thyme to the pan used for salmon over medium heat; cook until fragrant, 30 seconds. Stir in orange juice mixture and bring to a simmer. Cook until thickened, 2-3 minutes. Stir in 1 TBSP butter until melted. Turn off heat.
6. Heat pot with drained potatoes over medium-low heat. Mash with sour cream and 1 TBSP butter (2 TBSP for 4 servings) until smooth and creamy, adding splashes of reserved potato cooking liquid as needed. Stir in a drizzle of oil and season with salt and pepper. Keep covered off heat.
7. In a large bowl, combine shallot pickling liquid, mustard, remaining orange zest, a large drizzle of olive oil, and a pinch of salt and pepper. Toss with mixed greens, pickled shallot, diced orange, and almonds. Season with salt and pepper. Divide salmon, salad, and mashed potatoes between plates. Spoon sauce over salmon and serve. Salmon is fully cooked when internal temperature reaches 145°F.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

Can I make this recipe dairy-free?

Yes, use dairy-free butter and sour cream alternatives for the mashed potatoes.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently.