Thursday, July 22, 2010

Crispy Orange-glazed Salmon

2/3 cup orange juice
3 Tbsp rice wine vinegar
2 Tbsp soy sauce
1/2 tsp crushed red pepper flakes
1/2 tsp ground ginger
4 ( 6 oz) salmon fillets
2 Tbsp olive oil
2 Tbsp honey
Hot cooked rice
Salt and pepper to taste

Stir together orange juice, rice wine vinegar, soy sauce, red pepper flakes and ginger in small bowl.  Add salmon and drizzle 1 Tbsp olive oil, turning to coat evenly.  Marinate at least 30 minutes.  Remove salmon, reserving marinade, and season with salt and pepper.

Heat a large nonstick skillet over medium-high heat, and add remaining 1 Tbsp olive oil.  Cook salmon 3 - 4 minutes per side or until fish begins to flake with fork; remove from pan.  Pour reserved marinade into skillet, and add honey.  Heat about 3 minutes or until syrupy.  Serve salmon warm over a mound of rice, topped with sauce.  Garnish, if desired.

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