Salmon, Crispy Orange-Glazed

By fireandfrost

The sweetness of orange juice tempers the heat of the chile pepper and red pepper flakes in this Thai-inspired dish, but it still has quite a kick. Prep: 15 minutes; Stand: 30 minutes; Cook: 9 minutes.

Ingredients

• ⅔ 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*

Preparation

Step 1

1. 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.

2. 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.