MANDARIN ORANGE SALMON
The whole range of sweet, sour, bitter and salty + umami and I promise your taste buds will be happy!!
PREP TIME: 15 min
COOK TIME: 15 min
4 pieces of salmon (roughly 175 g each)
Salt & pepper to taste
3 Tbsp (45 ml) dark sesame oil (2 for the rub, 1 for pan-searing)
2-4 cloves garlic, minced*
2 tsp soy sauce (10 ml)
¼ cup diced red onion (30 g)
Zest of 2 mandarin oranges (2 TB or 13 g)
Juice of 4 mandarin oranges (2/3 cup or 150 ml)
1 tsp honey (5 ml)
Fresh chives, finely diced (optional garnish)
Salmon, sesame oil, mandarin oranges, honey, garlic, red onion and soy sauce.
Sesame Oil, juice of 4 mandarins, zest of 2 mandarins, diced onion, soy sauce, honey and garlic.
1) Preheat oven to 350F/180C.
2) Salt and pepper the salmon on the top side.
3) Mix 2 Tbsp of sesame oil with minced garlic and rub into the top side of the salmon.
4) Heat a pan on med-high heat, add remaining 1 Tbsp sesame oil to the pan and sear the salmon (top side down) for 2-3 minutes, till golden.
5) Remove the salmon from the pan and place in an oven-proof baking dish.
6) Add the diced onions and sauté for 1 minute, stirring constantly.
7) Add the soy sauce, honey, orange zest and orange juice and cook for 1 minute.
8) Reduce heat to medium and cook until the sauce is reduced by ½ (about 5 minutes).
9) Pour the sauce over the salmon and place the salmon in the preheated oven for 8-10 minutes, until the white protein starts to bubble and leak out the sides.
Mix together 2 Tbsp sesame oil, 2 cloves garlic and rub into the top side of the salmon, season with salt and pepper.
Pour pan sauce over salmon.
(Step 10) Ready for the oven.
This salmon pairs well with green beans, asparagus, bok choi, or broccoli - simply wok-fry in a bit of garlic, sesame oil and soy sauce (in keeping with the asian theme). All of those veggies cook quickly so you can make your choice of side while the salmon is in the oven...gotta love your greens!
Garnish with diced chives (optional) and serve.
Served with Wok-Seared Asparagus
Recipe & Photo Credit: Cathy Menees
Go for wild salmon whenever you can, and make sure it's sourced from a sustainable supplier.
*Garlic: I love it, I use 4 cloves. If you (our your guests/family) are sensative to it, use 2 cloves.
This will vary by the thickness of your salmon filets. The best test of ‘doneness’ for salmon is when the white protein starts to bubble and leak out the sides (see photo). Before that, it’s under cooked. After that, it’s dry. So be watchful. You’ll get a feeling for it the more you do it!