We had this leftover orange and I wanted to use it….
I also knew I didn’t want something too sweet. A quick google search for sweet and spicy orange salmon lead me here https://cleanfoodcrush.com/sweet-spicy-saucy-orange-salmon/ But I didn't have sweet onion, so I used regular. No orange marmalade, so I used the special mimosa one we got in some gift package. And red pepper flakes because we didn’t have a red chili pepper. What a yummy dish. This will be repeated.
Salmon with Spicy mimosa glaze, garlic roasted potatoes and green beans.
Kathy’s Spicy Mimosa Salmon
(the drink was actually a strawberry lemonade, but this pairs nicely with Mimosas too).
3 salmon fillets
2 cloves garlic, minced
1TBSP chopped ginger
1 small onion, chopped
1TBSP apple cider vinegar
1 fresh squeezed orange and zest
1-2 tsp red pepper flakes
2 TBSP mimosas Jam (Stonewall Kitchen)
1 TBSP cornstarch mixed in 2 TBSP warm water
Directions
1. Salt the salmon and set aside.
2. Chop the onion and sauté on low heat until lightly browned.
3. Meanwhile, mix all the ingredients except the cornstarch slurry, then add to the onion after its browned.
4. Add cornstarch slurry to help thicken and simmer on low for 6-10 minutes until it has the thickness you prefer.
5. Remove from pan and use blender (or immersion blender) to smooth the sauce.
6. Place salmon fillets, skin side up, in same pan to cook for about 3 minutes on medium heat, turn the fillet and cook an additional 3 minute.
7. Add sauce and remove from heat.
8. Served here with smashed potatoes lightly seasoned with olive oil and minced garlic and green beans seasoned the same way. Both were roasted at 425 while the saucy salmon was prepared. Everything took about 30 minutes from prep to plate.
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