Orange Balsamic Salmon Over Pasta

• Marinade and Sauce:
• 1 T EVOO
• 1 T Balsamic vinegar
• 1 T coarse ground black pepper
• Sauce:
• 1/4 C EVOO
• 1/4 C Balsamic vinegar
• 2 T frozen orange juice concentrate
• 1 T(heaping) of fresh ground anise seed
• 2 cloves garlic, minced
• 1/4 C chopped or sliced green onions or 2 T dried chives
• 3 T warm water
• Salmon:
• 3/4 - 1 lb. salmon fillet, skin removed
• 8 oz tagliatelli, linguini, or angel hair pasta
• Small can of Mandarin Oranges, drained
• 2 parsley sprigs or 2 T chopped parsley

1. Marinating Salmon:rnOn a suitably sized plate combine 1 T each of the olive oil, balsamic vinegar and black pepper. Place skinned fish in the mixture; turn to coat both sides and marinate for 20 minutes at room temperature while it warms.
2. Preparing Sauce:rnMix the olive oil, balsamic vinegar, orange juice, warm water, garlic, green onions, and ground anise seed together in a small glass bowl. Warm in warming oven at 200* F
3. Sauteing Salmon:rnLightly oil a 10" cast iron skillet and cook salmon over low heat for about 5 minutes; turn salmon over and repeat, cooking until done as you like it.
4. Preparing Pasta:rnIn oiled and salted boiling water, cook the pasta until al dente; about 6-7 minutes. Drain the pasta, rinse and put it back into the warm pot or arrange on plates warming in the warming oven at 200* F.

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Taken from food52.com/recipes/27871-orange-balsamic-salmon-over-pasta (may not work)