1) Preheat oven to 300°F (150°C).  Dry salmon fillets well with paper towel, season and let stand at room temperature for 10 minutes or so.  Place large pan over medium-high heat until the pan is hot, then coat with olive oil.  If pan smokes, remove it briefly from the heat and reduce your temperature slightly.  Place fillets, presentation side down (skin up) in pan.  Do not move, shift or shuffle your fish as it sears for 2 – 3 minutes.   Shake pan very gently to loosen fish.  Gently remove from pan and reserve, placing filets skin side down on a waiting sheet pan or plate.

2)  Remove any excess or burnt oil from the pan.  If necessary wipe lightly with a paper towel and then return pan to the heat, add a splash of olive oil and the shallots. Sweat shallots lightly until transparent, season with salt & pepper then add blood orange juice, zest, brown sugar and red wine vinegar.  Bring to boil and reduce for 5 to 6 minutes, add orange flesh and reduce for about another 3 minutes.

3)  Remove half the glaze from the pan, place salmon back in pan, skin side down.  Spoon glaze, with bits of orange, over fish.  Place pan in the now hot oven for 3 or 4 minutes until salmon is warmed through but still pink. Remove from oven and serve, fresh and hot.