Candied Orange Salmon
So it’s the beginning of APRIL here in Upstate New York and I could literally make snow angels outside. I kid you not. Not only was yesterday a Monday, but it was also probably one of our bigger snowfalls for the year. Spring, please come and stay soon.
While I (im)patiently wait for spring to finally get here, I am going to introduce you to this delish salmon covered in sweet soy and sesame goodness with some perfectly candied maple oranges. These oranges are so great because you can eat them with the salmon peel and all, no knife needed. The orange flavor also seeps into the salmon and makes for one perfect little combo. I am not too much of a meat eater anymore, so this is the perfect substitute for me.
Serve this fish with roasted red potatoes, some asparagus, rice, whatever you like. And make sure to spoon the rest of the sauce in the pan over your whole plate (or directly into your mouth). NOTE- leave out sesame oil at your own risk! I know a little bottle is pricey, but just a few drops are PACKED with flavor and will last you forever.
- 1 pound wild caught salmon fillet
- dash of salt and pepper
- 1/4 cup soy sauce
- 1 teaspoons sesame oil
- 1/8 cup orange juice
- 1 orange, sliced
- 1 tbsp maple syrup
- Line a baking dish with foil and place salmon in dish
- Lightly coat the salmon with salt and pepper
- Mix the soy sauce, sesame oil, and orange juice in a separate glass and pour over salmon
- Let marinate in fridge from as little as 45 minutes up to a few hours
- preheat oven to 425
- Remove salmon from the fridge and cover in a layer of orange slices
- Place salmon in the oven and let cook for 15 minutes
- After 15 minutes, turn the broiler on high
- Drizzle maple syrup over the fish and cook for an additional 3 minutes, stopping if oranges appear dark
- Let stand 5 minutes before cutting