Ingredients
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
Instructions
Sauce
- 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.
- 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.
Salmon
- Sprinkle lightly with sea salt and generously with freshly ground black pepper.
- 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.
- 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.
- 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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