Salmon with Orange-Mint Sauce
Main Dishes • European
Description
Salmon with Orange-Mint Sauce
Ingredients
- Smoked haddock fillet 20 oz
- Oranges 2 pieces
- Soy Sauce 4 tablespoons
- Dried Rosemary 2 tablespoons
- Wheat Flour 1 tablespoon
- Salt to taste
- Sugar to taste
- Apple Wine 5 fl oz
- Orange juice concentrate 5 fl oz
- Galangal 0 oz
Step-by-Step Guide
Step 1
Peel the oranges, separate them into segments, and cut them crosswise into pieces about 1–2 cm thick. In a pot, pour in the orange juice, add the oranges, dried mint, grated galangal (a piece about 2 cm long), salt, and sugar (if you want the sauce to be distinctly sweet; optionally, you can add 1 tablespoon of lemon or lime juice for acidity).
Step 2
Stirring occasionally, bring to a boil, and to thicken, add a tablespoon of sifted flour, mixing well. Simmer on low heat with the lid on for another 15 minutes. Remove from heat.
Step 3
Sprinkle the skin-on salmon fillet with soy sauce and place it in a preheated oven at maximum temperature on a rack (it is advisable to place an empty baking tray underneath to catch any drippings). Bake for 10–12 minutes until the skin is crispy.
Step 4
Once the sauce has cooled slightly, place it in a blender and puree. Cut the fillet into portions, generously drizzle with the sauce, and serve.
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