Pan-Seared Salmon with Orange-Coconut Sauce
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Prep Time
3 hrs 5 mins
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Cook Time
3 hrs 5 mins
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Servings
4
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Course
Main Course
Pan-Seared Salmon with Orange-Coconut Sauce
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Super simple and super delicious. Expect rave reviews!
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Ingredients
- orange-coconut sauce sweet and spicy
- ½ cup orange juice from one large juicy orange, fresh
- ½ cup mirin
- 2 teaspoon soy sauce
- 2 cloves garlic minced
- ¼ cup orange marmalade
- 1 teaspoon Sriracha sauce
- 2 teaspoon lemongrass finely chopped
- 2 tablespoon rice vinegar
- ½ cup coconut shredded
- 1 tablespoon red bell pepper
- 2 tablespoon cilantro finely chopped, fresh
- 1 tablespoon chive fresh
- salmon pan-seared
- 1 tablespoon canola oil
- 4 salmon 6 oz fillets
- salt sea salt
- black pepper freshly ground
Instructions
- For the 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.
- For the 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 (skin side up if your fillets have skin) 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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