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.