| Maple-Orange glazed salmon with pecans |
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Caramelized orange peels and maple syrup give salmon a
sweet and pungent quality, while the pecans add a crunch.
The bold flavors and textures or this sauce stand up
beautifully to salmon's richness. Sides: Saffron rice with dried cranberries and pecans, sautéed snap peas. Wine: Red Bordeaux, Merlot, or Cabernet Sauvignon Tips: This recipe requires a high quality maple syrup. The sugary artificial pancake stuff is a huge NO-NO. If you don't have a good maple syrup, you can substitute honey. |
| Serves 4 |
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| Ingredients | Directions |
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2 oranges 1 Tbsp sesame seed oil 2 Tbsp packed light brown sugar 3 Tbsp teriyaki sauce 1/4 cup white wine 3 Tbsp orange juice 1/4 cup light amber maple syrup 2 Tbsp apricot preserve |
Peel one orange with a peeler
(just to get the orange part off).
Cut into strips 1/3" wide and 1-2" long. Grate the zest of the second orange. In a medium saucepan with a heavy bottom, heat sesame oil on medium heat. Add orange peels (from the first orange) and sauté stirring for 1 minute or until the peels begin to brown. Add brown sugar and sauté stirring for another minute or until sugar melts. Stir in teriyaki sauce, wine, orange juice, and grated zest (from the second orange), maple syrup, and apricot preserve. Bring to a simmer, turn the heat down to low. Simmer the sauce stirring until it thickens slightly and becomes syrupy (4-6 minutes). Take off heat and pour into a 13*9*2 glass pyrex dish, or any dish that's big enough to hold salmon in one layer. Let sit for 5 minutes. Then put in the fridge to cool for 5 minute. |
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1.5 Lb salmon fillet (center cut) 1/2 tsp salt 1/4 tsp black pepper |
Wash and dry the salmon and cut it into 4 serving pieces.
Sprinkle the flesh side with salt and pepper. Take the pyrex dish out of the fridge and add salmon flesh side down. Let sit for 10-20 minutes. Preheat the broiler. |
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1/4 cup toasted pecans chopped broiler pan |
Place salmon on a broiler pan onto its skin.
Leave the sauce in the pyrex dish and reserve. Broil salmon for 4 minutes or until slightly browned. Mix the pecans into the sauce left in the pyrex dish. Remove salmon from under the broiler and turn the oven down to 450F. Leaving the oven door open for 10 seconds for the oven to cool down slightly. With a spatula, move salmon back into the pyrex dish and spoon the sauce over it. Bake in the middle of the oven for another 6-7 minutes. Salmon is done when you can almost flake it, but it's still somewhat orange in the middle. |