About This Recipe:
As everyone knows, I love all things citrus, so when I was thinking of a new salmon recipe it was only natural to test out a citrus glaze. I really enjoy dishes that are a balanced mix of salty, sweet, and citrus-y, and this definitely fits that description.
The glaze gets super thick and sweet on the stovetop, and then even more intensified in the oven. It is very flavorful, and you don’t need much of it to pack a punch. This glaze would be great on any other protein, or roasted vegetable. I paired the salmon with roasted brussel sprouts and wild rice, but would also recommend roasted carrots, broccoli, etc.
Ingredients (4 servings)
-1.5 lbs salmon filet
-Salt and pepper
-Optional sides: brussel sprouts, wild rice
-1 large orange, juiced (about 1/3 cup)
-1 lemon, juiced (about 3 tbls)
-1/4 cup chicken stock or water
-2 tbls brown sugar
-1 tbl low sodium soy sauce
-1 tbl rice wine vinegar
-1 tbl balsamic vinegar
-2 tsps chili garlic paste
-Salt and pepper
Instructions (35 minutes)
1. In a small sauce pan over high heat, add in all of the glaze ingredients. Bring the mixture to a boil for 3-5 minutes so that it becomes a thick syrup, and then simmer for another 5 minutes.
2. Cut the salmon filet into 4 portions, and place on a well oiled aluminum lined baking sheet. Spoon the glaze over the top of each filet, and reserve about 1/3 for later.
3. Bake the salmon at 425 degrees F for about 16 minutes depending on how thick your filets are.
4. Once the salmon is done, drizzle the remainder of the glaze over the salmon and your side dishes. For delicious brussel sprouts, bake at 425 degrees F for 25 minutes.