Cooking Club: Salmon with Orange & Shoyu Butter Glaze

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FILED UNDER: recipes , cooking-club

Contributed by Nor (The Soulful Cook) for The Slow Press Cooking Club.

Serves 3-4.

Ingredients

  • 2 SALMON FILLETS (Patted dry, seasoned with salt and pepper, coated with potato flour)
  • 1/3 cup FRESH ORANGE JUICE (about half an orange)
  • 1 tbsp ORANGE ZEST
  • 2-3 tbsp HONEY
  • 1-2 tbsp SOY SAUCE
  • 3 cloves GARLIC, crushed
  • 1 SHALLOT, thinly sliced
  • 2.5cm GINGER, bruised
  • 1-2 tbsp OIL
  • 1-2 tbsp BUTTER
  • SALT & CRACKED BLACK PEPER, to taste
  • 1/2 an ORANGE, sliced to serve
  • 1 CHIVE, sliced to garnish

Instructions

  1. Heat oil in a pan over medium-high heat, sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes. Remove from heat, set aside.
  2. Pour in the orange juice and allow to reduce to half the quantity. This should take about 1 minute. Add shallots, ginger, garlic and cook until fragrant (about 30 seconds), add honey and soy sauce, stirring well to combine.
  3. Bring to a simmer, add butter until reduced to a nice syrup (about 30 seconds to 1 minute), add orange zest. Season with salt & black pepper. Add salmon and glaze with the sauce, then remove from heat.

Best served over rice, quinoa or soba.

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