Terrific Seared Salmon with Orange Glaze Recipe
Serving Size / Yield
- 6 6 oz. salmon fillets, skinned if desired
- 1 Tbs. sesame oil, preferably untoasted (see note)
- 3 tsp. low-sodium soy sauce
- 1/4 C. white wine
- 1 C. fresh-squeezed orange juice
- 1 tsp. grated or minced orange zest
- 3 Tbs. sherry
- 1/2 tsp. peeled, grated or minced ginger root
- 2 thin slices orange, unpeeled
Pat salmon dry. Preheat oven to 400 degrees. Have ready a glass baking dish large enough to hold salmon in a single layer. In a large skillet over medium-high heat, heat oil. Add salmon and sear, turning once, 1 minute on each side. You should hear fish sizzle. Transfer salmon to baking dish and drizzle with soy sauce and wine. Transfer to oven and roast 10 minutes until cooked through and flakes easily.
Meanwhile, in a nonreactive small saucepan over medium-high heat, heat orange juice and zest, sherry and ginger; simmer, stirring frequently, about 15 minutes until sauce is reduced by half and thickened. Add orange slices and cook, stirring once or twice. Remove from heat. Transfer salmon to individual plates, drizzle with sauce and serve immediately.
Yield: 6 servings
Note: Untoasted or unroasted sesame oil is pressed from unroasted sesame seeds and is pale in color and mildly flavored. It can be substituted for almost any vegetable oil. Toasted or roasted sesame oil is made from toasted sesame seeds and is dark brown in appearance and intensely flavored. Because it has a low smoke point, it is best reserved for marinades or for drizzling over food just prior to serving.
Per serving: 321 calories, 41 percent calories from fat, 39 grams protein, 5 grams carbohydrates, .29 grams total fiber, 15 grams total fat, 107 mg cholesterol, 174 mg sodium.
Recipe from: The Healthy Kitchen : Recipes for a Better Body, Life, and Spirit by Andrew Weil, M.D. and Rosie Daley (Knopf)
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Chef Todd Mohr of WebCookingClasses.com shares his tips on searing. Want to learn more? Click here for a 14 day free trial from WebCookingClasses.com!