4 each 6 ounce portions of salmon fillet, skinned and boned
1 ounce butter, melted
1/2 ounce blackening spice
4 ounces amaretto
1 shallot, minced
2 ounces vegetable stock
2 large oranges, segmented and juiced
2 ounces butter
1 tablespoon fresh parsley, minced
2 tablespoons fresh basil, chopped into chiffonade
2 ounces almonds, toasted
kosher salt to season to taste
1 cup mixed baby lettuce, washed and dried

Pre-heat a cast iron skillet to medium hot.

Brush salmon with melted butter and generously coat it with the blackening spice. Cook salmon, seasoned side down about 3-5 minutes. Turn the salmon over and finish the cooking until the fillet is just done, maybe another 3-5 minutes.

In another pan, start the sauce by flaming off the alcohol from the amaretto. Once the flame goes out, add the shallot and vegetable stock. Cook that mixture about 1 minute, then add the juice from the oranges. Cook that until it reduces about half, then add the butter and cook until it melts.

Add the parsley, basil and almonds. Adjust seasoning with salt.  Place salmon off center on the baby lettuce, and arrange the orange segments decoratively on top of both. Top with sauce and serve immediately. Serves 4.