Soy Orange Salmon

I wrote the recipe down a couple of years ago and whenever I make it I have to trudge out my old, old notebooks to make it again.

Soy Orange Salmon
Vegetable oil
4 skinless salmon fillets (about 6 oz each)
If the skinned ones are on sale, get those. Just takes longer to cook.
If the big pieces of salmon are on sale, get that. Just cut up to your preference.
1 TBSP frozen concentrated orange juice
1 TBSP soy sauce
1 TSP honey

Preheat the oven to 475 degrees.
Get a baking sheet just big enough for the fillets. Or, be sure that when you put the down you put them about two fingers width apart.
Cover the sheet in foil. Oil the foil lightly.
Place the fish skinside down.
Get a small bow. and mix the frozen OJ and soy sauce and the honey. The honey will be gooey so don’t be afraid to nuke it a few seconds to soften it up so it mixes well.
Spoon half of the mix over the fish.
Put it in the over for about 7 minutes or so.
Take it out and spoon the other half of the mix with it.
Continue to cook. After another 6 or 7 minutes, take a knife and put it into the thickest part and check the temperature of the knife against the back of your hand. If it comes out warm, then your salmon is done.

Serve it up with bok choi or rice. Personally, I make it with both – a nice bok choi salad with candied noodles and sesame seeds, dressed with homemade asian dressing, and then some rice. Minute rice if you are in a rush, make it with chicken stock if you are adventurous, or if you are hardcore, go to the bulk food store and surf the rice section and try something adventurous.

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