Orange maple glazed salmon

A perfect kid-friendly meal, the citrus adds bright flavour and balance to the maple syrup. The moist salmon fillets are a perfect foil for a glossy Asian glaze. This dish can be served warm or at room temperature and will make tasty leftovers.

Ingredients

(serves 4)

4 salmon fillets
1⁄4 tsp salt
1⁄4 tsp pepper
1 tbsp sesame seeds
2 navel oranges (for zest and juice listed below)
3 tbsp olive oil
2 spring onions, chopped
4 cloves garlic, peeled and chopped
1 5cm piece fresh ginger, peeled and minced
1/3 cup maple syrup
1/3 cup fresh orange juice
3 tbsp soy sauce or tamari
2 tsp sesame oil
2 tsp apple cider vinegar
1 tbsp orange zest

Method

Rinse and pat dry salmon fillets. Place on large plate and salt and pepper each piece. Set aside.

Heat a large, cast iron or non-stick frying pan. Do not oil. When the pan is hot add sesame seeds. Stir often and watch carefully to avoid burning. Toast until golden. Set aside in small dish.

Grate or zest orange peel being careful. Measure 1 tbsp and set aside. Juice orange to fill 1/3 cup and set aside.

Wipe out frying pan and place on medium flame. Heat oil until glistening and place salmon filets, skin side down in pan. Cook for 2-3 minutes until golden. Turn gently and brown the second side.

Do not move fish while it is cooking. If skin sticks or falls off, it’s ok. It may be discarded if you like. Remove fish from pan. Place remaining ingredients (except sesame seeds) in pan and stir to combine. Cook 3-4 minutes, stirring frequently, until sauce is reduced and thickened.

If using a cast iron pan, return salmon to the pan and spoon sauce on top of fillets. If using a non- stick pan, place fillets in an ovenproof dish (spray with cooking spray to prevent sticking) and spoon sauce over fish.

Bake at 180 degrees celsius for 6-8 minutes or until fish is cooked to your liking.

Plate salmon with glaze from the bottom of pan and a sprinkle of sesame seeds.

Recipe by Liz Reuven for The Nosher, JTA

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