Like many of us, I work hard and long hours at my paying job. I love when the day is over and I am able to go home after a day, that at times, seems to be never ending. I am overjoyed to come home after such a long day to a wonderful meal. I am blessed to have a mate that loves to cook. After working 12 hours in an environment that is prone to stress it is even more appreciated. The other night I came home to such a dinner. The aroma of fresh orange zest, salty soy sauce, spicy ginger, and bright coriander greeted me as I walked up the steps from our garage to the kitchen. These smells managed to help melt away the stress and tiredness of the past 12 hours. My husband’s voice telling me to go take a shower, that he would finish preparing the salmon, and the long hug that followed helped to relax me further. The hot shower that preceded dinner had just about washed away the last lingering bits of a hard day at work. Comfy yoga pants, curling up on the couch with a glass of pinot noir that Eric served me cemented the deal. It was wonderful to be home. Below is the recipe for Eric’s creation. We have been eating a lot of salmon lately and this preparation is probably my favorite. He has made this quite a few times since I first eluded to it back in December.
- 3 navel oranges
- 1 Tbsp brown sugar
- 3 Tbsp soy sauce
- 1/2 inch piece of ginger grated
- 1 shallot
- 1/4 tsp corn starch
- 1 lb salmon fillet
- 1 Tbsp coriander seed
- salt to taste
- Using zester remove zest from one of oranges. Use care not to get any pith.
- Place zest and finely chopped shallot to skillet sautéing in a little olive oil over medium until caramelized.
- Add juice of all three oranges, soy sauce, brown sugar, and ginger. Cook over medium high heat for 5 minutes.
- Add cornstarch while whisking to thicken. Cook for about 1-2 minutes until sauce is thickened but still drizzles off the end of spoon. Set sauce aside.
- Prepare salmon: seasoning filet with salt then coat flesh side of filet with crushed coriander.
- Sear in skillet over medium high heat turning once and letting it sear longer on flesh side to obtain a nice crust.
- Serve drizzled with orange sauce, grilled or sauteed asparagus, and quinoa pilaf.