This salmon is so fresh and delicious and makes use of how delicious oranges are right now! On my daily neighbourhood wanders I jealously stare at the citrus laden trees people have in their front yards, lucky my neighbours are nice enough to leave bags of excess fruit at their gates.
This salmon marinade is fragrant and delicate with the sweet orange and gently spicy ginger balancing perfectly. You can up the ante by adding garlic for some extra punchy flavour, or leave it out if you’re sensitive to it. I love it either way and have included in the below recipe.
I’m grain free for the next few weeks so had this sans rice, however rice would be delicious with it. Avocado has been included to help keep me full without the rice, it also makes this dish a bit of an omega 3 celebration. Something that I think my skin will appreciate with all the mask wearing!
Just a note the skin won’t get crispy due the marinade vein on it. You could on my place marinade on three sides of the salmon to circumvent this, but you want to make sure the marinade is stuck to all sides of the salmon so the sesame seed coating can get a little toasty.
Serves 2
Ingredients
2 x 120g salmon fillets (or one large sliced in half) skin on or off
2 heaped tsp finely chopped, minced or grated ginger
1 tsp crushed garlic
3 Tbs orange juice (freshly squeezed)
1/4 cup + 1 Tbs spring onion, finely chopped
2 Tbs sesame seeds
1/4 tsp salt
1 tsp sesame oil
1 bunch bok choy or similar
1/2 an avocado, finely sliced
2 tsp extra virgin olive oil – for cooking
Directions
Finely chop the 1 Tbs of spring onion and mix with the garlic, ginger, juice, salt, sesame oil and seeds in a medium bowl. Add the salmon fillets to the bowl and toss to coat in the marinade. Leave for 20 minutes, turning once.
Meanwhile trim the stems and wash the bok choy thoroughly.
When ready, place a medium non stick pan on medium high heat. Once hot add 1 tsp of olive oil then the salmon, skin side down if it’s on. Cook for 2 minutes then turn, pour over any excess marinade onto the uncooked top side as you turn. Cook 1-2 minutes each side or until cooked to your liking.
You can squeeze it as it cooks so that you can feel it cooking. You don’t want it super firm as it e we I’ll be dry. If it’s under, you can always cook it more but you can’t fix over cooking!
Once the salmon is cooked add the extra virgin olive oil, then the remaining spring onion and the box choy. Hopefully there’s some marinade left in the pan too. Toss the box choy and cook until stem is tender. Season with salt, tamari or soy to taste.
Arrange in bowls/ on plates with the salmon. Serve either with or without rice and the sliced avocado.
HH. x
