Pan-seared salmon with orange-coconut sauce
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Saturday, October 10, 2015

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Pan-seared salmon with orange-coconut sauce

Kelly Mike - Saturday, October 10, 2015


Sweet and spicy orange-coconut sauce
  • ½ cup fresh orange juice, from one large juicy orange
  • ½ cup mirin
  • 2 tsp soy sauce
  • 2 cloves garlic, minced
  • ¼ cup orange marmalade
  • 1 tsp sriracha sauce
  • 2 tsp lemongrass, finely chopped
  • 2 Tbsp rice vinegar
  • ½ cup shredded coconut
  • 1 Tbsp red bell pepper
  • 2 Tbsp fresh cilantro, finely chopped
  • 1 Tbsp fresh chives
Pan-seared salmon
  • 1 Tbsp canola oil
  • 4 fillets salmon
  • sea salt
  • freshly ground black pepper


  1. Combine first 9 ingredients in a small sauce pan. Bring to a boil, then reduce to a stead simmer and cook for 10 minutes or until sauce is reduced to a about ⅔ cup.
  2. Pour mixture through a fine mesh sieve. Push on solids with the back of a spoon to extract all of the delicious sauce. Rinse out pan and add sauce. Cover and set aside.
  1. Sprinkle lightly with sea salt and generously with freshly ground black pepper.
  2. Heat a large non-stick sauté pan over medium heat for 1-2 minutes or until hot. Add oil to pan and swirl to coat. When you see the oil shimmer just a bit, carefully add salmon and cook for 3 minutes or until golden brown. 
  3. Gently flip with a flat bladed spatula and cook for another 3-4 minutes or until salmon feels fairly firm to the touch. If it's still a bit soft, remove from burner and cover for a few minutes to finish cooking. Don't overcook or it will be dry.
  4. Transfer to serving plates. Heat sauce for a minute or until bubbly. Add red pepper, cilantro, and chives. Drizzle salmon with sauce and serve immediately.


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