Best thing you can do for your salmon? Sear it! You'll get a crispy crust that keeps in all the juices so you can say goodbye to dry overcooked fish forevermore! This easy dinner is one that you'll have on repeat. Want more salmon? We've got you covered! Check out our @saratane's recipe for this Creamy Tomato White Wine Salmon!
For the Salmon
- 2 tablespoons canola oil, or other neutral oil
- 4-5 fillets salmon
- 1 orange, zested
- 1/ 2 cup freshly squeezed orange juice
- 1/ 4 cup honey
- 1/ 4 cup soy sauce
- 1 (2-inch) knob ginger, grated
- 3 cloves garlic, grated
- Black pepper
- 1/ 4 teaspoon chili flakes
- 2 tablespoon chopped chives
Combine juice, zest, honey, soy, ginger, garlic, chili and salt and pepper. Set aside. Season salmon with salt and pepper.
Heat oil in skillet over medium-high heat. Place salmon flesh side down and don’t touch! Sear for 4 minutes. Flip it and let cook 3 more minutes. Remove from pan and set aside.
Add the juice mixture and bring to a boil. Reduce and let simmer until it has reduced by half or until thickened and like syrup consistency. Add salmon back to pan and let cook together one more minute. Remove from heat, check for seasoning and sprinkle with chives.
For the Miso Carrot Dressing
- 1/ 2 cup grapeseed oil
- 1/ 3 cup rice vinegar
- 2 tablespoons lime juice
- 2 teaspoons sugar
- 1/ 3 cup yellow miso, or white miso
- 2 tablespoons sesame oil
- 4 carrots, chopped
- 1 (2-inch) knob ginger, chopped
- Salt, to taste
- Black pepper, to taste
To Make the Miso Carrot Dressing
Put all ingredients into a food processor and pulse until the consistency you want. Check for seasoning. Dressing will be chunky.
For the Salad
- 2 cara cara oranges, sliced `
- 2 blood oranges, sliced `
- Chives, sliced `
- Mesclun greens
To Arrange the Salad
Arrange orange slices on a platter. Arrange salmon on top, drizzle with orange glaze and sprinkle on chives.
Toss the greens with miso dressing and serve on the side.