Orange Salmon with Leeks and Mushrooms

Directions

1In a shallow container combine the orange juice, olive oil, salt, and pepper.  Add the salmon fillets, turn to coat with the marinade, then cover the container and marinate in the refrigerator for 2 to 6 hours.

2Preheat the oven to 450°F. Heat the oil in a large ovenproof skillet over medium heat. Add the leeks and sauté for about 6 minutes, until softened. Stir in mushrooms and garlic, season with salt and pepper, and sauté until the mushrooms have released their liquid, and it has evaporated, and the mushrooms have started to brown, 8 to 10 minutes. Turn the mushrooms into a bowl.

3In the same skillet, heat the butter over high heat. Remove the fish from the marinade and pat dry with paper towels. Place the salmon skin side down in the pan and cook, without moving the salmon, for about 5 minutes until the bottom is crispy. Transfer the pan to the oven and roast for another 5 minutes, or until the salmon is done to your liking.

4Serve the salmon sprinkled with parsley if desired. Serve the warm mushroom leek mixture on the side.