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0 from 6 votes

Salmon with almonds and orange ginger sauce

A simple and flavorful recipe that's sure to be a favorite.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 2 servings
Calories: 855 kcal
Course: Main Course , Dinner
Cuisine: Asian , International

Ingredients

salmon:
  • 2 salmon fillets about 14oz/400g
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • 2 heaped tablespoons of almond flakes
orange ginger sauce:
  • 1 tablespoon oil neutral tasting
  • 1 small onion
  • 1 large clove garlic
  • 1.5- inch piece of ginger 4 cm
  • Zest from 1 orange
  • 2/3 cup orange juice I used freshly-squeezed orange juice
  • 4 tablespoons orange jam
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 2 teaspoons corn starch or potato starch
  • large pinch turmeric
  • large pinch cayenne pepper or to taste
to serve:
  • Coconut Rice or plain rice
  • steamed broccoli

Instructions

The salmon:
    Cup of Yum
  1. Preheat the oven to 375°F / 190°C / Gas Mark 5, no fan (if you have a convection oven reduce the temperature by about 20° or follow the manufacturer's instructions).
  2. Season the salmon with salt and pepper on both sides and pour over olive oil. Place the fillets in an ovenproof dish. Sprinkle with almond flakes, pour the olive oil over the almonds. They won't stick well to fish, that's ok, just lightly tap them with your fingers.
  3. Bake for about 20-25 minutes. The cooking time will depend on the size / thickness of the fish. Small fillets like in the preparation steps photos will need about 20 minutes. A larger fillet like in the main photo will need 25-30 minutes. You can measure the internal temperature of the fish with a thermometer - it should be 145°F/63°C (you can take the fish out of the oven when its internal temperature is about 136°F/58°C, the temperature will rise while the fish is resting - residual heat will cook the fish).
  4. While the fish is in the oven, make the sauce.
The sauce:
  1. Heat a tablespoon of oil in a small pot, add finely chopped onion, garlic and ginger, and grated orange zest. Cook over low heat for about 3 minutes.
  2. Add all the other ingredients: orange juice, orange jam, rice vinegar, soy sauce, sifted starch, and spices (turmeric and cayenne).
  3. Cook, stirring from time to time for a few minutes until the sauce thickens. It should be sweet and sour. If it's too sweet, add a little more vinegar, and if it's too sour - some jam.
  4. It can be served right away or blended until completely smooth (this is what I prefer).
Serve:
  1. Serve the dish with rice, we like it especially with coconut rice. I also like steamed broccoli as a side.
  2. Enjoy!

Notes

  • You can use a fish other than salmon. It would be best (but it's not necessary) that the fish has a similar thickness as salmon (which is quite thick, cod would be a good alternative), because almonds need a minimum of 20 min to be nicely browned. If you have a thin fish fillet, you need to bake it for 10-15 minutes.
  • You can also use frozen salmon (without thawing). Just proceed as in the recipe, except that you need to bake it longer (approx. 5-10 minutes longer).
  • If you have salmon with the skin on: place the fish in the baking dish skin-side down. Don't cut off the skin because it's much easier to do it after baking.

Nutrition Information

Calories 855kcal (43%)

Nutrition Facts

Serving: 2servings

Amount Per Serving

Calories 855

% Daily Value*

Calories 855kcal 43%

* Percent Daily Values are based on a 2,000 calorie diet.