Salmon with Chokecherry Citrus Sauce
Ingredients
- 4 (6-ounce) skin-on wild salmon fillets
- 4 lemons, sliced
- 3 tablespoons chokecherry syrup (see Tip), divided
- ½ teaspoon kosher or sea salt
- ½ teaspoon ground pepper
- 1 tablespoon sunflower oil
- 1 cup fresh orange juice, strained
- 1 tablespoon lemon juice
- 4 tablespoons (1/2 stick) unsalted butter, cubed
- Sliced scallion greens or chives for garnish
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