This olive oil is smooth in flavor and golden in color. It’s a blend of only the best Extra Virgin Olive Oil and Olive Oil, making it perfect for your frying needs. This combination allows for a higher smoke point than the rest of the occasions so you can fry up your chicken cutlets with ease.

Perfect For: Pan Frying, Braising, Searing

Pan-Seared Citrus & Basil Salmon

INGREDIENTS 

• 1 lb Fresh salmon, skinless if preferred, separated into portions
• 1 orange
• 1 lemon
• 1 garlic clove, minced
• ¼ cup Botticelli Frying Olive Oil, divided
• 3 tbsp agave
• Salt and pepper to taste
• Fresh basil

PREPARATION

Add the salmon filets into a sealable Ziplock bag or a sealable mixing bowl.

Add the zest and juice of one orange and lemon, ¼ cup of olive oil, minced garlic, salt, and pepper to the salmon. Gently mix to ensure the fish is evenly coated. Let the fish marinate for at least one hour in the refrigerator.

Preheat oven to 450F.

Over medium heat, add the remaining ¼ cup of olive oil to a large frying pan.

Carefully shake off excess marinade from the salmon and keep it on the side. Once hot, add the salmon into a frying pan.

Cook over medium heat for about 3-4 minutes on each side.

In the meantime, melt 2 tbsp. of butter in a saucepan, add the marinade juice and agave, then bring it to a boil.

Whisk the sauce until it becomes thick and reduces in volume by about half.

Add about ¼ cup of shredded basil along with the remaining 1 tbsp. of butter and whisk until melted.

Once salmon is cooked to your preferred tenderness, plate, and spoon the sauce over the top. Serve and enjoy!