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salmon sesame oil soy sauce white wine fresh squeezed orange juice orange zest sherry ginger root thin slices orange
Viewed: 22 - Published at: 8 years agoIngredients
- 6 (6 ounces each) salmon fillets, skinned if desired
- 1 Tablespoon sesame oil, preferably untoasted
- 3 teaspoons low-sodium soy sauce
- 1/4 cup white wine
- 1 cup fresh-squeezed orange juice
- 1 teaspoon grated or minced orange zest
- 3 Tablespoons sherry
- 1/2 teaspoon peeled, grated or minced ginger root
- 2 thin slices orange, unpeeled
Method
- Pat salmon dry. Preheat oven to 400 degrees F. Have ready a glass baking dish large enough to hold salmon in a single layer.
- In a large skillet over medium-high heat, heat sesame oil. Add salmon and sear, turning once, 1 minute on each side. You should hear fish sizzle. Transfer salmon to baking dish and drizzle with soy sauce and wine. Transfer to oven and roast 10 minutes until cooked through and flakes easily.
- Meanwhile, in a nonreactive small saucepan over medium-high heat, heat orange juice and zest, sherry, and ginger. Simmer, stirring frequently, about 15 minutes until sauce is reduced by half and thickened. Add orange slices and cook, stirring once or twice. Remove from heat. Transfer salmon to individual plates, drizzle with sauce and serve immediately.
- Yield: 6 servings
- Note: Untoasted or unroasted sesame oil is pressed from unroasted sesame seeds and is pale in color and mildly flavored. It can be substituted for almost any vegetable oil. Toasted or roasted sesame oil is made from toasted sesame seeds and is dark brown in appearance and intensely flavored. Because it has a low smoke point, it is best reserved for marinades or for drizzling over food just prior to serving.
- Per serving: 321 calories, 41 percent calories from fat, 39 grams protein, 5 grams carbohydrates, .29 grams total fiber, 15 grams total fat, 107 mg cholesterol, 174 mg sodium.
