- Juice and zest from 2 oranges
- 1 cup plus 2 Tbsp. champagne, divided
- 2 Tbsp. chopped shallots
- 1 bay leaf
- 1 star anise
- 1 stick butter, cut into Tbsp. size pieces
- Salt & freshly ground black pepper to tasts
Place orange juice in a nonreactive saucepan over high heat and cook until reduced by half.
Place 1 cup champagne, shallots, bay leaf, star anise and orange zest in a second nonreactive saucepan and cook over high heat until almost dry. Add reduced orange juice and reduce mixture a little more. Gradually mix in butter a piece at a time. Strain sauce through a fine sieve. Stir in remaining champagne and serve over pan seared salmon.