Moose Point Tavern’s Pan Seared Orange-Basil Salmon 

Moose Point Tavern, Jackman

2 tablespoons grated orange zest
1 tablespoon minced garlic
1 tablespoon ground cumin
2 teaspoon Kosher salt
4- 6oz. salmon filets
1 tablespoon white wine vinegar
2 tablespoon brown sugar
2 teaspoon dry mustard
1 teaspoon dried basil
2 teaspoon ground black pepper
2 tablespoon olive oil
1/4 cup shredded fresh basil

1.In a small bowl, combine the orange zest, brown sugar mustard, cumin, basil, salt and pepper. Set aside as dry rub mix for salmon.
2.At time of order, combine dry rub with 1/4 T minced garlic and mix well. Rub on the salmon filet, coating well. Warm the oil in a saut pan. Increase heat to high and place the salmon in the pan. Sear the salmon filets for 2 minutes, then turn them over carefully, reducing the heat to medium and add any remaining rub to flip side.
3.Add 1/2 cup orange juice, a 1/4 T white vinegar (sprinkle over top) and pinch of chopped fresh basil. Put pan in oven to finish cooking.
4.Remove pan from oven (about 10 min in oven). Place salmon on bed of ice and pour sauce over top.

Serve with orange twist and fresh sprig of basil. Serves 4. Enjoy!