Salmon has a mild taste with a tender texture, allowing it to be versatile for many dish applications.
Prep time: 10 minutes
Cook time: 10-12 minutes
1 tablespoon olive oil
4 pieces of 6 oz skinless salmon portions, Atlantic or Steelhead
1/4 cup orange juice (no pulp)
3 tablespoons honey
2 tablespoons low-sodium soy sauce
4 garlic cloves, minced
1/2 orange, sliced for serving
1 teaspoon of dried basil
Salt and pepper to taste
Defrost salmon portions in refrigerator overnight (in packaging). Pat salmon dry when ready to use.
Heat olive oil in a pan or skillet over medium-high heat. Sear salmon for 3-4 minutes, flip and sear for 2 minutes.
Pour orange juice and allow it to reduce to half the quantity. Add the garlic and cook for about 30 seconds.
Slide the salmon to one side of the pan and add the honey and soy sauce. Stir well to combine flavours together.
Bring to a simmer until sauce is reduced to a syrup texture (about 1 minute). Coat the salmon with the sauce. Add salt and pepper to taste. Remove from heat once salmon is cooked.
Plate salmon with slices and orange and drizzle sauce over top. Serve with rice, salads and vegetable sides.
Note: Salmon must be cooked to an internal temperature of 158°F (70°C). The best way to tell if your fish is done is by testing it with a fork at the an angle, at the thickest point. Twist it gently. The fish will flake easily when it’s done and it will lose its translucent and raw appearance.