Orange-Soy Glazed Salmon

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With a rice cooker and some microwave-steamed broccoli, I got dinner on the table in around 40 minutes despite the unpleasant surprise of scales on my salmon.

Citrus-Soy Glazed Salmon

1 tsp. sesame oil
1″ ginger, grated
3 garlic cloves, minced
1/2-3/4 c. soy sauce
zest of 1 orange
juice of 2 oranges
1/3 c. orange marmalade
4 salmon fillets

Pour the sesame oil into a saucepan and begin heating over low heat. Grate the ginger and mince the garlic; add them to the warm oil. Turn up the heat a bit so the ginger and garlic get fragrant. Once they are, add soy sauce and begin heating it up.

Zest the orange and add the zest to the pot — you want it to go in after the soy sauce so the liquid can begin extracting the flavor. Juice both of your oranges and add the juice, giving everything a good stir.

Once the proto-glaze is good and warm, add marmalade and taste — you’re going to boil it down and make all the flavors stronger, but that won’t change the sweet-salty balance, so you want to get that right now. How much marmalade you want to add will depend on a lot of things — your taste, of course, but also how sweet your oranges are, how salty your soy sauce is, whether you have sweet or bitter orange marmalade. Turn the heat to medium-high and boil until it’s good and syrupy.

Meanwhile, preheat your broiler. Unless you hate yourself, you’ll probably want to line your pan with foil and grease that (I used non-stick spray). Put your salmon fillets on the tray and spread glaze on them. You can either divide your glaze or spoon it over carefully before spreading it with a brush — you want to keep from contaminating the glaze since you’ll add more once it’s cooked.

Broil the fish for 7-14 minutes until it’s the doneness you prefer. Serve over rice with steamed broccoli — you can put the extra glaze on the broccoli, and it’s pretty tasty.

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~ by iliadawry on 2 May 2012.

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