Pan Fried Orange Salmon (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 salmon fillets, cut into cubes (with or without skin)
02 -
2 tablespoons oil
03 -
2 teaspoons minced garlic
04 -
1 tablespoon freshly grated ginger
→ Sauce
05 -
¾ cup fresh orange juice
06 -
2 ½ tablespoons honey
07 -
1 tablespoon rice vinegar
08 -
3 tablespoons low sodium soy sauce or tamari
09 -
1 ½ tablespoons orange zest
10 -
1 tablespoon cornstarch
11 -
½ teaspoon red pepper flakes
→ For Serving
12 -
2 cups cooked white or brown rice
13 -
2 cups cooked broccoli
# Instructions:
01 -
Whisk together all sauce ingredients aside from the cornstarch in a medium bowl.
02 -
Add the salmon cubes and marinate for 15 minutes.
03 -
Add the minced garlic, grated ginger, and oil to a pan and sauté over medium-low heat for about 2 minutes.
04 -
Use tongs to add in the salmon cubes (save the sauce but don't add to the pan) and cook each side for about 3-4 minutes or until golden brown and crispy.
05 -
Add the remaining sauce to a small saucepan and bring to a very low boil. Whisk together the cornstarch with 2 tablespoons of water and add to the sauce. Simmer until thick, whisking occasionally.
06 -
Once the salmon has cooked and the sauce is thick, add about 3/4 of the sauce to the salmon and let simmer for a few minutes to combine.
07 -
You can serve exactly as is, or quickly broil the salmon for 2-3 minutes to crisp it up further.
08 -
Assemble your bowls with a base of rice, then add your veggies, salmon, and drizzle with the remaining sauce. Serve and enjoy!
# Notes:
01 -
For extra crispiness, broil the salmon for a few minutes before serving.
02 -
You can substitute tamari for soy sauce to keep the dish gluten-free.