Spring into Salmon Asian Style

Here is an easy and quick salmon dish that I developed that will wake up your taste buds from the winter doldrums and get you thinking about Spring.  This has passed the Jerry taste test (not a salmon lover), so I think you'll like this and it's very quick and easy.  I used frozen salmon fillets and defrosted them in the fridge.  Fresh salmon of course will be even better, but for those of us who live in areas where fresh is relative, flash frozen can be a better choice than "fresh".

Asian Salmon

Yield:  Serves 4

Ingredients

4 (4 - 6 ounces) pieces salmon fillet with skin, patted dry (if frozen thaw completely in refrigerator)

3 scallions, chopped

Marinade

1/3 cup brown sugar

1 tablespoon soy sauce

½ cup orange juice with pulp (fresh squeezed from 2 oranges or not-from concentrate)

Dressing

1 teaspoon fresh grated ginger

1 clove of garlic

¼ cup orange juice with pulp fresh squeezed from 1orange or not-from concentrate)

2 teaspoon grated orange peel (from one orange)

3 teaspoons sugar

2 teaspoons chopped fresh cilantro

¼ cup canola oil

Salt and pepper to taste

Preparation

For marinade and fish:  Combine all marinade ingredients in a small bowl.  Pour the marinade into a plastic zipper-lock bag.  Put the salmon fillets into the bag, and seal. Marinate the salmon in the refrigerator for at least an hour or up to overnight.

For the dressing: Blend all the ingredients in a blender or food processor until emulsified (blended thoroughly) and set aside.

Heat a large non-stick skillet until hot.  Remove the salmon from the marinade and arrange in the hot skillet skin side down. Pour the marinade into the pan and cover.

Cook on medium to high heat for about 4 to 5 minutes (depending on thickness of salmon fillets). The salmon should be slightly rare in the center and will continue to cook slightly once removed from the pan. Remove to plate.

To serve:  Drizzle dressing over salmon and sprinkle with chopped green onions on top.