Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1 cup orange juice
- 1/4 cup honey
- 2 tbsp soy sauce
- 2 tbsp grated ginger
- 1 tbsp cornstarch
- 1 tbsp water
- Salt and pepper to taste
Special equipment needed:
- Large skillet with lid
- Whisk
Step-by-step instructions:
1. In a large skillet, combine orange juice, honey, soy sauce, and ginger. Bring to a boil over medium-high heat.
2. Reduce heat to low and add salmon fillets to the skillet. Cover with a lid and let the salmon poach for 8-10 minutes or until cooked through.
3. While the salmon is cooking, whisk together cornstarch and water in a small bowl.
4. Once the salmon is cooked, remove it from the skillet and set aside on a plate.
5. Increase heat to medium-high and whisk in the cornstarch mixture to the skillet. Let the sauce cook for 2-3 minutes or until it thickens.
6. Season the sauce with salt and pepper to taste.
7. Pour the orange-ginger glaze over the salmon fillets and serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10 minutes
Temperature:
- Poaching temperature: Low heat
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 350
- Total fat: 16g
- Saturated fat: 3g
- Cholesterol: 80mg
- Sodium: 400mg
- Total carbohydrates: 22g
- Dietary fiber: 0g
- Sugars: 20g
- Protein: 28g
Substitutions for ingredients:
- Orange juice: Grapefruit juice, pineapple juice, or apple juice
- Honey: Maple syrup, agave nectar, or brown sugar
- Soy sauce: Tamari sauce or coconut aminos
- Ginger: Ground ginger or ginger paste
Variations:
- Add sliced scallions or chopped cilantro to the glaze for added flavor.
- Substitute salmon with other types of fish such as cod or halibut.
Tips and tricks:
- Make sure to use fresh salmon fillets for the best flavor.
- Do not overcook the salmon as it will become dry and tough.
- Use a non-stick skillet to prevent the salmon from sticking to the bottom.
Storage instructions:
- Store leftover salmon and glaze separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the salmon in the microwave or oven until heated through.
- Reheat the glaze in a small saucepan over low heat until warmed through.
Presentation ideas:
- Serve the salmon on a bed of steamed rice or quinoa.
- Garnish with orange slices or chopped fresh herbs.
Garnishes:
- Orange slices
- Chopped cilantro
- Sliced scallions
Pairings:
- Steamed vegetables such as broccoli or asparagus
- Roasted sweet potatoes or carrots
Suggested side dishes:
- Steamed rice or quinoa
- Roasted potatoes or root vegetables
- Mixed green salad with citrus vinaigrette
Troubleshooting advice:
- If the glaze is too thick, add more orange juice or water to thin it out.
- If the salmon is not cooked through, return it to the skillet and let it poach for an additional 2-3 minutes.
Food safety advice:
- Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover salmon and glaze in the refrigerator within 2 hours of cooking.
Food history:
- Poaching is a cooking technique that has been used for centuries to cook delicate foods such as fish and eggs.
Flavor profiles:
- The orange-ginger glaze adds a sweet and tangy flavor to the salmon, while the ginger adds a subtle heat.
Serving suggestions:
- Serve the salmon with a side of steamed rice and roasted vegetables for a complete meal.
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