- 2
- 25 mins
- 38 mins
Ingredients
- 2-1/2 tbs orange juice concentrate
- 1 tbs lemon juice
- 2 tsp rum
- 2 cloves garlic, crushed and finely chopped
- 1 tbs finely chopped ginger
- 1 tbs soy sauce (gluten-free, if desired)
- 1/4 tsp salt
- 14 oz fresh salmon filet
- 10 oz fresh brussel sprouts, halved
Preparation
Step 1
Instructions
Combine all orange-ginger sauce ingredients and mix well.
Place the salmon filet in a mixing bowl, pour the marinate sauce over then cover the bowl with plastic wrap. Refrigerate and let the salmon marinate in the sauce for at least 20 minutes.
Preheat oven at 350 °F.
Heat oil over high heat until the cast-iron skillet is smoky hot. Place the marinated salmon in the skillet with the skin side down. Cook for 1 minute. Pour the marinate sauce into the skillet. Cover the skillet with aluminum foil and then transfer the skillet into the oven. Bake for 9 minutes. Remove the aluminum foil and then add vegetables around the salmon. Bake for an additional 4 minutes without the aluminum foil.
Use the leftover juice in the skillet as glaze to garnish the plate and the top of the salmon. Serve hot.
Instructions