Serves 2
Prep Time 10 minutes
Cook Time 20 minutes
1 cup orange juice, strained
1/2 cup lemon juice
1/2 vanilla bean pod, split
1/4 cup extra virgin olive oil plus 2 Tablespoons for searing
1/4 cup fish stock (or water)
1 Tablespoon balsamic vinegar
2 Tablespoons honey
1/4 cup coriander seeds, toasted and crushed
1/4 cup fennel seeds, toasted and crushed
2 (6 oz. each) Alaska Salmon fillets
Kosher salt, to taste 
1/2 teaspoon fresh black pepper

In a saucepan over medium heat, combine orange juice, lemon juice and vanilla bean pod.  Cook over low heat until reduced by three-quarters. Discard vanilla bean. Cool sauce; pour into blender. Add 1/4 cup olive oil, fish stock, vinegar and honey; blend until smooth. 

Season salmon fillets on both sides with salt and pepper, then coat with toasted seeds. Heat a non-stick pan with 2 tablespoons olive oil. Sear salmon, skin side down. Once skin is crisp, gently turn salmon over. Cook salmon until opaque throughout.

To serve, place a salmon fillet in the center of a plate. Drizzle sauce lightly on top and around. Sprinkle with salt, if desired.