Serves 6: 6 salmon filets, chopped rosemary, juice of one orange, 1 t cornstarch, Moletto Extra-virgin olive oil Integrale, salt, pepper.
To prepare: Have the salmon cut into 1½-in. thick filets and brown them in a very hot, non-stick frying pan so that a crust forms on both sides. Sprinkle with a bit of chopped rosemary, salt and pepper and serve hot with the orange cream sauce.
Orange cream sauce: place the orange juice over low heat and thicken with a teaspoon of cornstarch. Add the extra virgin olive oil and salt to taste.
Recommended wines:
Chardonnay Doc Lison-Pramaggiore
Pinot Bianco Doc Lison-Pramaggiore