Ingredients
-
6 pieces of salmon fillet, skin on
-
2 tablespoons canola oil
-
zest of one orange
-
1/4 cup (60 ml) fresh orange juice
-
1/4 cup (60 ml) honey
-
1/4 cup (60 ml) soy sauce
-
1 knob ginger, peeled and finely chopped (about size of your thumb)
-
3 cloves garlic, finely chopped
-
salt and pepper
-
2 tablespoons chopped chives
Directions
|
1
Done
|
sauceIn a small bowl, whisk together orange zest, juice, soy, honey, garlic and ginger. Set aside. |
|
2
Done
|
preparationSeason salmon fillets on both sides with salt and pepper. |
|
3
Done
|
Heat oil in large saute pan over medium heat. |
|
4
Done
|
Place salmon flesh side down and sear for 4 minutes, do not touch to avoid the salmon breaking apart. |
|
5
Done
|
Flip each piece over onto skin side and cook for 3 minutes. Remove from pan and set aside. |
|
6
Done
|
Add the juice mixture and bring to a boil. Let simmer until it has reduced by half or until thickened with a syrup-like consistency, about 3-4 minutes. |
|
7
Done
|
Add salmon back to pan with flesh side down, cover pan with a lid and cook together for another two minutes until inside is slightly pink. |
|
8
Done
|
Serve with flesh side of salmon up showing the wonderful glaze. Garnish with chives. |
|
9
Done
|
Serve over coconut rice or brown rice. |
