Crispy Skinned Orange Honey Salmon Food

HONEY ORANGE GLAZED SALMON

Steps:

• Melt butter in a large skillet over medium high heat. Sear salmon (skin-side down) for 4 minutes, then flip and sear further for 3 minutes.
• Add the garlic and ginger and cook until fragrant, about 30 seconds. Pour in the orange juice and cook further for 1 minute. Move the salmon to the sides of the pan and add soy sauce and honey. Stir to combine.
• Bring to a gentle simmer until it becomes a sticky syrup, about 40 seconds to 1 minute. Coat the salmon in the sauce evenly. Remove from the heat. Garnish with scallions.
• Serve immediately with steamed rice or veggies. Enjoy!

CRISPY HONEY ORANGE GLAZED SALMON

Steps:

• Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
• Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
• Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
• Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CRISPY-SKINNED ORANGE HONEY SALMON RECIPE

Steps:

• Combine the orange juice, honey, vinegar, olive oil, garlic, ginger, sesame seeds, salt, and pepper in a large resealable plastic bag. Add the salmon.
• Seal and marinate in the refrigerator for 1 to 2 hours.
• Place a large cast-iron skillet in the oven. Preheat the oven to 500 degrees F.
• Carefully remove skillet from oven when it just barely starts to smoke. Add the vegetable oil and place salmon fillets, skin-side down, in the skillet.
• Bake in the hot oven for 5 to 9 minutes until the fish flakes easily with a fork, or to desired doneness.
• Serve immediately and enjoy.

CRISPY-SKINNED CHICKEN A L'ORANGE

Steps:

• Preheat the oven to 375 degrees F.
• Liberally salt and pepper the chicken breast halves. Heat the oil in a large saute pan over medium-high heat and sear the chicken, skin side only, until brown and beginning to crisp, about 5 minutes.
• Meanwhile, make the orange glaze: In a small saucepan, heat the orange juice concentrate, honey, and salt and pepper, to taste, over medium heat, and boil for 3 minutes. Remove from the heat.
• Turn the chicken over and brush each piece with the glaze. Turn the chicken skin side up and transfer the pan to the oven. Bake until the internal temperature reaches 160 to 170 degrees F on an instant-read thermometer, brushing on more glaze halfway through, about 15 minutes in total. Let the chicken rest for 10 minutes on a cutting board. Remove the chicken breast from the bone and slice the meat on the bias. Transfer the chicken to a serving platter and serve.

CRISPY SALMON WITH MISO-HONEY NOODLES

Steps:

• Bring the salmon to room temperature 10 minutes before cooking. Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions. Drain and toss with 1 teaspoon sesame oil and set aside.
• Meanwhile, whisk together the miso, lime juice, 3 tablespoons of the vegetable oil, honey, garlic and remaining 1 teaspoon sesame oil in a large bowl.
• Heat the remaining 3 tablespoons vegetable oil in a large skillet. Pat dry the salmon, then sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place in the skillet skin-side up; cook until the bottom is golden and crispy, 2 to 3 minutes. Flip the salmon and cook on all sides until opaque throughout, about 2 minutes per side.
• When ready to serve, toss the spaghetti with the miso dressing, scallions, cucumber, chile and cilantro. Divide between plates and top with the crispy salmon.

ORANGE SESAME GLAZED SALMON W/ EXTRA CRISPY SKIN

Steps:

• In a small bowl mix together all marinade ingredients. Be sure to reserving 1/2 cup of the water to use during the cooking process. Set aside.
• Preheat oven to broil with oven rack placed in the upper center position. Prepare a baking sheet by layering 2 strips of foil to cover the bottom of pan, then place an non-coated cooling rack over that.
• Brush skin side of salmon with olive oil (this will help to insure skin doesn't stick and become extra crispy), place fillets about 1-2 inches apart on the cooling rack in the center of backing sheet. Reserve half of marinade for glazing. Brush tops and sides of the salmon fillets with marinade. Let sit for 5-6 minutes.
• Broil, uncovered, for 15-20 minutes (or until fish flakes easily with a fork). Because you're broiling, it will cook quickly. Glaze OFTEN with reserved marinade to get a super sweet and sticky coating. Pour reserved water in bottom of pan half way through cooking time (helps finish cooking the fish and also keeps it moist and flaky).
• I like to serve mine with ginger lime shrimp and a roasted veggie like asparagus :).