Seared Salmon with Orange Glaze
After a night of wings, chips, pizza, chili, beer or whatever you ate at your Super Bowl gathering, some of you might be in need of some lighter meals this week. I’d like to recommend a recipe I came across from Recipe4Living. Seared salmon with orange glaze is the perfect post-Super Bowl dinner meal, and it’s quite easy too!
My mom brought home some beautiful salmon fillets that she usually prepares with some combination of soy sauce, lemon juice and honey. I was in the mood for something a tad bit different so I browsed the site for a new salmon recipe and that’s when Seared Salmon with Orange Glaze caught my eye.
By some stroke of fate, we happened to have all the ingredients already in the house (except for sherry wine/vinegar in which we’ll discuss what we substituted for it later*).
The first step is to sear the salmon fillets in sesame oil. Make sure your oil is nice and hot first so you can sear it for 1-2 minutes on each side and get a nice crisp outer edge.
Next, you bake it at 400 degrees with some soy sauce and white wine.
Let it bake for 10-15 minutes while you prepare your orange glaze. I mixed a combination of fresh squeezed orange juice, already-prepared orange juice, ginger and my sherry vinegar substitute (1/2 cup = 1/4 cup vinegar, 1/4 cup white and 2 Tbs. sugar). On medium to high heat, let it cook down and thicken until it becomes more like a glaze.
Unfortunately, my sauce didn’t thicken all the way (it could be because of my sherry vinegar substitute) but orange glaze, orange sauce…it’s all the same (both tasty!)
*Note: You probably notice some vanilla extract in the photo above. That’s because when I first knew I didn’t have sherry, I read in our list of emergency substitutions that vanilla extract is a substitute for sherry. But, further research mentioned that for marinades and sauces, it’s best to substitute sherry with a vinegar, water and sugar mixture (see ratios above).
As soon as the salmon is done baking, plate it and top it immediately with your glaze. You want the flavors to meld while they are hot.
The salmon had a very tender texture in the middle with a crisper outer edge. And the flavor was great too. I’m a huge fan of citrus with salmon so the oranges really did it for me. Not to mention, my dad – who usually dislikes salmon - loved it! And hey, feel free to try this out next Saturday because salmon is always a good idea for a Valentine’s Day dinner!
Orange, sherry and ginger are a perfect mix the the salmon.
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 (substitute with one part vinegar, one part water and sugar)
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
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)