Citrus-Almond Salmon
Prep Time
Serves
Cooking Mode
8 salmon fillets (approx. 6 oz/175 g each)
2 tbsp melted butter
salt and white pepper to taste
2 tsp finely grated orange zest
1 ¼ cups orange juice
1 cup chicken or vegetable stock
2 tbsp lime juice
2 tbsp packed yellow sugar
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp finely chopped fresh ginger
1 medium garlic clove, minced
2 tbsp chopped fresh mint or cilantro
⅓ cup lightly toasted almonds
8 salmon fillets (approx. 6 oz/175 g each)
2 tbsp melted butter
salt and white pepper to taste
2 tsp finely grated orange zest
1 ¼ cups orange juice
1 cup chicken or vegetable stock
2 tbsp lime juice
2 tbsp packed yellow sugar
2 tbsp cornstarch
1 tbsp soy sauce
1 tbsp finely chopped fresh ginger
1 medium garlic clove, minced
2 tbsp chopped fresh mint or cilantro
⅓ cup lightly toasted almonds
Directions
1Preheat oven to 375 F (190 C). Line baking sheet with parchment paper. Arrange the salmon in a single layer on the baking sheet, skin-side down. Brush fish with the melted butter. Season with salt and pepper. Bake 15 min., or until salmon is just cooked through.
2Meanwhile, in saucepan, whisk together orange zest, orange juice, stock, lime juice, sugar, cornstarch, soy sauce, ginger and garlic. Bring to a simmer over medium-high heat for a few minutes, until the sauce is slightly thickened. Stir in mint or cilantro. Cover and keep warm on low heat.
3Plate cooked salmon. Drizzle with sauce and sprinkle with almonds to serve.
Disclaimer
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Personal Note
Personal Note