Prep 25 mins
Cook 30 mins
From the magazine Cottage Living 3/2007. I like the way this sounds so it's here for safe keeping. The description in the magazine states that the sweetness of orange juice tempers the heat of the chili pepper and red pepper flakes in this Thai inspired dish, but it still has quite a kick. You can garnish with sprouts, fresh cilantro, carrot and pepper strips, and edamame. Serve over hot rice.
- 2⁄3 cup orange juice
- 3 tablespoons rice wine vinegar
- 2 tablespoons light soy sauce
- 1 small red Thai chile, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 inch piece fresh ginger, about 1 inch, peeled, grated
- 4 (4 -6 ounce) salmon fillets
- 2 tablespoons olive oil, divided
- salt, to taste
- fresh ground black pepper, to taste
- 2 tablespoons honey
- Stir together the first 6 ingredients in a glass baking dish or shallow bowl.
- Add salmon and drizzle with 1 tablespoons of the olive oil, turning to evenly coat.
- Marinate at least 30 minutes.
- Remove salmon, reserving the marinade, and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat, and add remaining 1 tablespoons 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 some of the sauce and garnish, if desired.
Despite my marinating the salmon for a few hours in the fridge, the flavor did not really come thru. Pretty good tasting fish. Thank you for posting.