Greenville County's Citrus Poached Copper River Sockeye Salmon

Preparation

1. Zest the orange and lemon to weight using micro planner.
2. Combine orange juice, lemon juice, butter, lemon and orange zest.
3. Descale salmon on skin side scrapping against the scales until smooth.
4. Flip Salmon over skin side up, score skin on a bais an inch apart so it breaks the flesh.
5. Cut salmon into 4 oz. portions
6. Season the skin side with salt and pepper
7. On a medium-high flat top/ cast iron pan/ tilt skillet/ lava rock sear 3-4 minutes until skin releases from cooking vessel.
8. Flip over and sear raw flesh 4 seconds and remove place in pan.
9. Pour poaching liquid in the bottom of the pan, 1/4 of the fish covered.
10. Bake in a 225 degree F oven until internal temperature is 140 degrees F.
11. Garnish with lemon wedge 1/6 of whole lemon per 4 oz. portion.