Highland Springs Executive Chef Travis Wick is positive you will have your guests toasting to this grand mimosa-seared salmon recipe.

Grand mimosa-seared salmon

Ingredients:

Canola oil as needed to coat the bottom of a skillet
1 Tbsp Grand Marnier or other orange liquor
½ cup champagne
¼ cup juice from large orange
1 tsp arrowroot or 2 tsp cornstarch
4 pieces salmon, skin off

Directions:
1. Heat oil in a pan. Add salmon steaks and sear on each side—3 or 4 minutes—depending on the thickness of your steaks and how you like them.

2. Remove salmon from pan, transferring to a paper towel to help remove the  excess oil. Meanwhile, add Grand Marnier to pan for deglazing (a process to remove the flavorful bits of food stuck to the bottom of the pan).

3. Add the champagne and let boil until reduced by half. This will eliminate most of the alcohol—up to 80%.

4. Mix the thickener with the orange juice and add to pan, allowing it to come to a boil. Serve sauce over fish. Garnish with an orange wheel if you like.