2-4 salmon fillets, 6-8 oz each
zest and juice of one orange
pinches of sea salt, pepper, and sugar
1/3 cup olive oil
1/4 cup Grande Marnier or Cointreau
1-2 TBS of butter
1-2 TBS minced fresh mint leaves
Fleur de Sel (sea salt flakes)

In a food processor, combine orange zest, orange juice, a pinch of salt and pepper and a couple pinches of sugar and puree. Slowly drizzle oil into food processor while running to create an emulsification. Pour over salmon and rest at room temperature for 30-90 minutes.

To make glaze, reduce Grande Marnier by half over medium flame, remove from heat and whisk in butter.

Grill, sauté or broil to medium rare, brushing with glaze at end of cooking time. Rest, and serve with a drizzle of glaze, a sprinkle of mint and a pinch of sea salt flakes.

* I suggest Fumee de Sel, a chardonnay oak smoked sea salt flake (Fleur de Sel) from France. - Chef Michaelangelo (mick) Rosacci