Seared Salmon With Citrus-Soy Glaze

Seared Salmon With Citrus-Soy Glaze
Seared Salmon With Citrus-Soy Glaze

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 4

    cups thinly-sliced Napa cabbage

  • 4

    cups thinly-sliced fresh spinach - (packed)

  • 1

    red bell pepper cut matchstick-size

  • 1

    carrot cut matchstick-size

  • 1/4

    cup rice vinegar

  • 1/4

    cup canola oil plus

  • 1

    tablespoon canola oil

  • 1

    tablespoon soy sauce plus

  • 1

    teaspoon soy sauce

  • 1

    tablespoon oriental sesame oil

  • 6

    salmon fillets - (6 oz ea)

  • Salt to taste

  • Freshly-ground black pepper to taste

  • 1

    teaspoon chopped peeled fresh ginger

  • 1

    garlic clove chopped

  • 1/2

    cup fresh orange juice

  • 3

    tablespoons fresh lime juice

Directions

Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve. This recipe yields 6 servings.

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