Ingredients

• 2 cups Tropicana orange juice
• Zest and juice of 2 oranges, zest finely chopped
• 1 tablespoon finely chopped rosemary
• 1/4 cup sugar
• 1 pound butter
• 1 large portobello mushroom cap, under-side cleaned the stem removed, and thinly sliced
• 1 tablespoon unsalted butter
• 1 large handful of mixed greens, spring mix or mesclun
• Salt and pepper to taste
• 2 ounces white wine
• 4 (6-ounce) salmon fillets
• Salt and pepper to taste
• Cajun spice to taste
• 2 tablespoons canola oil

Instructions

1. Reduce all the above the ingredients down to approximately 1/2 cup and chill the reduction. When chilled, incorporate the reduction into 1 pound of butter, using a food processor. Remove to a bowl and refrigerate until needed.;
2. In a medium saute pan over high heat saute the mushrooms in butter until well browned. Season with salt and pepper. When the mushrooms are cooked, add the greens and deglaze the pan with white wine.;
3. Season the fillets with salt and pepper and Cajun spice. Heat the canola oil in a cast iron skillet until very hot, almost smoking. Carefully add the salmon fillets and blacken them, approximately 3 minutes per side. Turning only once per side.
4. TO ASSEMBLE THE DISH: Place the blackened salmon on top of the wilted greens and mushrooms, and top it with 1 teaspoon of the orange-rosemary butter. Serve with your favorite wild rice blend and honey-glazed carrots.