Healthy, delicious, quick, and easy…it doesn’t get much better than that.
We are trying to incorporate more fish into our diet. The goal is to serve some type of wild caught fish at least once every two weeks, if not more often. This week’s fish was salmon. Normally, I bake it with lemon and rosemary, but it was time for a change. This was perfect as a week night meal, but I would also be comfortable serving it to guests. It’s that good!
INGREDIENTS
4 – 6 oz skinless salmon filets
2 teaspoons olive oil
salt and pepper, to taste
2 cloves garlic, minced
2 teaspoons fresh rosemary, minced
1/4 cup plus 1 tablespoon chicken stock
1 1/2 teaspoon orange zest
2/3 cup fresh orange juice (about 1 large orange)
1 tablespoon fresh lemon juice
1 1/2 tablespoons honey
2 1/2 teaspoons corn starch
Heat a large saute pan over medium high heat. Season the salmon with salt and pepper. Heat the oil and add the salmon. Cook until brown on both sides and the salmon is cooked through. This will be about 2-3 minutes per side depending on the thickness of the filets. Remove the fish to a plate and set aside.
Add the garlic and rosemary to the remaining oil and heat for 15-20 seconds. Pour in the chicken stock and reduce by half.
Add the orange zest, orange juice, lemon juice, and honey. Simmer for a couple of minutes while you prepare the thickener.
In a small bowl, combine the corn starch and 1 tablespoon of chicken stock. Add this to your pan sauce and cook for 1-2 minutes. Return the salmon to the pan and spoon the sauce over it.
I served this with roasted asparagus and a couscous salad. Rice would be nice to soak up the pan sauce. Either way, dinner was on the table in about 30 minutes.
