Hello Everyone! As I stated in my very first post for the year 2020, I mentioned that I would not be revealing the theme for the year as I want to give you guys a chance to guess. I also mentioned that it might not be obvious for the first few months. But as a new month dawns upon us, this means that it’s time to change it up a little bit; to make it start to look a little clearer on where the journey of Amcarmen’s Kitchen will take us this 2020.
Tonight’s recipe is perfect for an easy weeknight meal, yet also fancy enough to impress your guests on the weekend! What’s even better is that it’s ready in under 30 minutes! It’s full of vibrant orange flavour and pairs well with the fresh tarragon. Actually, a little side note – the recipe uses fresh rosemary to pair with the salmon. I had a hard time sourcing rosemary the weekend I wanted to whip this dish up and so I ended up using the next best thing I could find – tarragon!
This Orange-glazed Salmon is a hearty and filling dish packed with fresh flavours and healthy fats. Sear the salmon first so that you get that delicious and slightly crisped golden-brown exterior with a tender, fall-apart interior. As this dish makes quite a bit of sauce, it is best served with a side of rice or couscous to soak up all that yummy goodness. Don’t forget a side of veggies too for some added fibre to your diet!
Before we dive into tonight’s recipe, please check out the original where I drew my inspiration from, another recipe from Jaclyn over on Cooking Classy.
PREP TIME 10 MINS | COOKING TIME 15 MINS | SERVES 4
- 4 salmon portions (1-inch thick, skin on)
- 2/3 cup fresh orange juice (about 2 small Navel oranges)
- 2-3 garlic cloves, minced
- 1/4 shrimp bouillon cube, dissolved in 5 tbsp of water
- 1 & 1/2 tbsp honey
- 1 & 1/2 tbsp orange zest
- 1 tbsp fresh lemon juice
- 2 & 1/2 tsp cornstarch
- 2 & 1/2 tsp fresh tarragon, minced
- 2 tsp olive oil
- Salt and freshly ground black pepper, to taste
- Tarragon sprigs, to serve
- Blanched vegetables of choice
- Navel orange wedges/slices
- Steamed plain rice or couscous
- Heat olive oil in a large non-stick frying pan or skillet over medium-high. Make sure that it is hot enough, but not too hot that it starts smoking.
- Season both sides of the salmon with salt and freshly ground black pepper before adding to the pan. Cook, skin side down first before flipping, about 3-4 minutes per side or until browned and cooked through. Once done, transfer the salmon to a plate lined with a paper towel to soak up any excess grease.
- With the same oil in the pan, add the garlic and minced tarragon. Sauté for about 20 seconds, taking care not to burn them, and then add 4 tablespoons of the shrimp bouillon cube dissolved in water. Simmer until mostly reduced. Stir in the orange zest, orange juice, lemon juice, and honey.
- In a small bowl, whisk together the remaining tablespoon of the shrimp bouillon cube dissolved in water with the cornstarch. Pour into the pan and whisk until thickened. Season the sauce with salt and freshly ground black pepper to taste. Allow to simmer for about a minute while constantly whisking.
- Return the salmon to the pan and spoon the sauce over. Remove from the heat.
- Serve with vegetables of choice, in this case I used mustard leaves, on the side with extra slices of fresh oranges and steamed rice (optional). Enjoy!
– Ally xx
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