entrees

Pan Seared and Steamed Honey Orange Marinated Salmon

This citrus-infused marinade creates a light, flavourful salmon that pairs well with steamed vegetables and rice.
15 min
PREP TIME
5 min
COOK TIME
220
CALORIES
7
INGREDIENTS

INGREDIENTS

  • 3 tablespoon (45 mililiter) orange juice
  • 1/4 cup (50 mililiter) rice wine vinegar
  • 2 tablespoon (30 mililiter) light soy sauce
  • 3 tablespoon (45 mililiter) Liquid Honey Squeeze Substitution Available
  • 1 tablespoon (15 mililiter) vegetable oil
  • 1 cup (250 mililiter) reduced sodium vegetable broth
  • 1 pound (500 gram) salmon fillets, skinless, cut into 4 portions

Preparation

  • 1 In large self-seal bag, combine orange juice, rice wine vinegar, soy sauce and Billy Bee Honey. Mix well. Reserve half for use later in recipe.
  • 2 Add salmon fillets to marinade in self-seal bag. Marinate in refrigerator for 4 to 24 hours.
  • 3 In large skillet, heat vegetable oil over med-hi heat. Add salmon and sear 1 minute per side. Discard leftover marinade.
  • 4 In saucepan, bring vegetable broth to a boil. Place bamboo steamer (or similar steamer) over boiling broth. Transfer seared salmon into steamer. Cover and steam 2 -3 minutes or until salmon reaches an internal temperature of 140°F (80°C).
  • 5 Meanwhile, in same skillet, reduce heat to medium. Add reserved marinade and bring to a boil. Continue to boil for 1 to 2 minutes or until thickened and reduced by half, stirring constantly.
  • 6 To serve, spoon glaze over each salmon filet.

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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