Prep 7 mins
Cook 7 mins
The Asian-style marinade adds lots of extra flavor and uses both orange & lime juices. Prep time does not include 1-hour marinating time. This was published in our local newspaper and made for lunch today! You might enjoy boiling and thickening the marinade to use as a dipping sauce. I'm also publishing the sides that were suggested - Golden Jeweled Rice and (steamed asparagus with) Citrus Sauce.
- 1⁄2 cup reduced sodium soy sauce
- 1⁄2 tablespoon fresh orange juice or 1⁄2 tablespoon prepared orange juice
- 1⁄2 tablespoon fresh lime juice
- 1⁄2 tablespoon prepared Chinese mustard
- 1⁄2 tablespoon Chinese five spice powder
- 16 ounces salmon fillets
- 1 tablespoon sesame oil
- 1 tablespoon sesame seeds
- With a spoon mix together soy sauce, juices, mustard and spice powder in a shallow dish or pan.
- Add salmon and turn to coat all sides; cover and refrigerate for 1 hour.
- Bring salmon back to room temperature and preheat broiler.
- Remove salmon from the marinade and pat dry with paper towels.
- Brush sides and tops of fillets with sesame oil and place on broiler pan; broiler 4 inches from heat until fish is cooked through, about 5 minutes (you might want to spray your broiler pan w/cooking spray).
- While fish is broiling heat a small skillet over medium-high heat until hot; Add sesame seeds and, stirring constantly, toast just until golden -be careful, seeds can go from golden to burnt in a flash.
- Remove skin from salmon, transfer to serving plates and garnish each with toasted sesame seeds.
This really deserves more stars than five. It was very easy and just delicious. My husband raved. I used regular soy sauce instead of reduced sodium, and olive oil instead of sesame oil (which I didn't have). A zillion thanks -- and a zillion stars!