Salmon Fillet - 1 (washed & patted dry)
Fresh Orange Juice - 1/2 cup
ANGOSTURA® aromatic bitters - 1 tsp
Salt - 1 tsp
Black Pepper - 1/2 tsp
ANGOSTURA® orange bitters - 6 dashes
Olive Oil - 1 tbsp
Honey - 2 tsp
Mixed Lettuce - 2 cups
Red Onion (thinly sliced) - 1/3 cup
In a bowl, season salmon with orange juice, aromatic bitters, 3/4 tsp of salt and 1/4 tsp of black pepper.
Cover and let marinate in the refrigerator for 2 hours or overnight.
In another bowl, combine orange bitters, olive oil, honey, 1/4 tsp of salt and 1/4 tsp of black pepper.
Heat frying pan or griddle over high heat.
Cook salmon for 3-4 minutes on either side.
Once cooked, remove from pan and let rest for 10 minutes.
Place mixed lettuce in a bowl and top with red onion.
Place salmon on top and drizzle with vinaigrette.
*DISCLAIMER: This recipe includes paid advertisements for ANGOSTURA® aromatic bitters and ANGOSTURA® orange bitters.