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Categories:
orange juice rice wine vinegar soy sauce red Thai chile pepper red pepper fresh ginger salmon fillets olive oil salt freshly ground pepper honey rice sprouts
Viewed: 13 - Published at: 5 years agoIngredients
- 2/3 cup orange juice
- 3 tablespoons rice wine vinegar
- 2 tablespoons lite soy sauce
- 1 small red Thai chile pepper, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 (1-inch) piece fresh ginger, grated
- 4 (4- to 6-ounce) salmon fillets
- 2 tablespoons olive oil, divided
- Salt, to taste
- Freshly ground pepper, to taste
- 2 tablespoons honey
- Hot cooked rice
- Garnishes: sprouts, fresh cilantro, carrot and pepper strips, and edamame*
Method
- Stir together first 6 ingredients in a glass baking dish or shallow bowl. Add salmon, and drizzle with 1 tablespoon olive oil, turning to coat evenly. Marinate at least 30 minutes. Remove salmon, reserving marinade, and season with salt and pepper.
- Heat a large nonstick skillet over medium-high heat, and add remaining 1 tablespoon olive oil. Cook salmon 3 to 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 sauce. Garnish, if desired.
- *Edamame is available in the freezer section of most supermarkets.
