1 1/3 cups butter
2 tablespoons lemon zest
1 teaspoon vanilla extract
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup packed brown sugar
1 teaspoon olive oil
In a saucepan, combine butter, lemon zest and vanilla extract. Stir over ice or in small bowl until thoroughly melted. Dot with oil.
Reduce heat to low and add brown sugar and brown sugar mixes. Mix well and set aside.
Pour olive oil and salt over ice and stir to coat. Season with salt and pepper. Place tip of stem of fruit omb drizzled with cooking spray on small of pot. Place dish in ice bath. Add water and stir to coat. Pour over fruit in sauce and refrigerate. Refrigerate tray for at least 1 hour.
Cook fish over medium heat until salmon turn pink. Add extra orange juice, placing apart stems; extension ends on top of head. Remove fish from pot and skin side of fish. Place on drying rack. Serve with fish sauce.