Doesn’t this look delicious? It is.
A few of us in the Martha Stewart Circle of Bloggers received a salmon from Norwegian Salmon for some cooking fun. Not just some salmon. A salmon. As in the ENTIRE salmon. Here she is.
This photo was taken by Nikki’s talented step-father Galen Lowe. Thanks, Galen!
I knew it was coming, but it was still something to behold when I opened the package! Our family hardly ever eats or cooks fish, so you can definitely call me a fish novice. I do enjoy salmon and decided it would be fun to participate.
I think I’ve only ever made salmon twice in my life, so I didn’t have a bunch of recipes in my box to turn to. Norwegian Salmon has a great website with all kind of quick and easy recipes, as well as some very helpful how-to videos. I decided I may as well take advantage of their expertise and use one of their recipes. I settled on the Asian-Style Orange Sauced Salmon with Sesame Broccoli, which was categorized under the Easy category.
My friend Nikki and I made the dish together. Nikki loves salmon, so I had to share the catch with her. You certainly do not need two people to make this recipe, although it was fun hanging out! The recipe was super easy to prepare, and the salmon was delicious.
- (4) 5-6 oz Norwegian Salmon fillets, skin removed
- ½ cup orange juice
- ½ cup rice cooking wine (I couldn’t find this at the store, so we used white wine)
- ¼ cup soy sauce
- 2 tbsp rice vinegar
- 1 tbsp fresh ginger, minced
- 1 tsp sugar
- 4 each orange slices (and more for garnish if you like)
- 3 cups broccoli, florets
- 2 tsp sesame oil
- 2 tsp sesame seeds, lightly toasted
- 1 tbsp cilantro
- 1 tsp orange zest
- salt, to taste
- pepper, to taste
- Preheat oven to 375° F
- Make sauce: in a sauce pot, combine orange juice, rice cooking wine, soy sauce, rice vinegar, ginger and sugar. Reduce until thickened (about ⅔ original volume)
- Arrange salmon fillets in oiled casserole dish. Season salmon fillets with salt and pepper. Top each fillet with 1 slice of orange. Pour sauce into casserole dish
- Bake for 12–15 minutes or until salmon is pink in center.
Arrange salmon on plate surrounded with broccoli florets. Garnish with chopped cilantro and orange zest. (Whoops! We forgot the cilantro”¦but I’m certain it would be a nice touch!)
Hi! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and count on you to share yours! You'll also find other deliciousness that I hope you'll enjoy!
Is your family reading my mind? We’ve got salmon waiting in the kitchen to be cooked in this fashion for our dinner (well…me and my hubby’s. the kids are out)
Thanks for the recipe!
Wow! That looks delicious. My little girl loves salmon. We will most definitely make this!
Looks healthy and delicious. My friend, Mitzi, taught me a wonderful salmon dish by marinating the salmon in miso, soy sauce and honey.
Paul
Whoa! How cool that you got a WHOLE salmon! The meal looks great. Salmon goes so well with fruity flavors.
What a mouth watering recipe! Sadly the only salmon I can get here in Mauritius is in a tin. Not to worry, I will be returning home to South Africa later this year and will make up for the time I have not been able to get it here.
😉 Mandy
That looks awesome! We’ll definitely be trying that. BTW, do you have any tips on how to remove the skin without wasting any of the meat? I’ve only tried it once but it was a huge pain. Unless there’s an easier way I’ll probably just try to find skinless fillets from now on.
Looks really yummy! I’ll have to give this recipe a try next time. We love fish in our family!
This looks delicious. I can’t wait to cook this tonight!
Made it! It was so yummy! Just used sockeye salmon that was on sale and subbed apple juice for the wine. Happened to have cilantro and liked the flavor it added. I didn’t have sesame seeds so I made the Barefoot Contessa’s Parmesan-Roasted Broccoli instead (it was good but next time I’ll get the sesame seeds cause yours is a much simpler recipe). Oh! Also, I don’t know if I didn’t reduce my sauce long enough, but it was really runny afterwards so I put it (w/o fish) in a pan with little corn starch to thicken it. Thanks so much again for this recipe. I will definitely make it again.
More stunning photos, as always. I also tried this although I used Walleye since it was readily available. It was delicious and quick. Can’t beat that!
I want to know where we can purchase a big fish like this frozen. It looks lovely!
How do you cook delicious Basmati Rice? And I need recipes for Basmati Rice with vegetables, flavorings and seasonings and whatever that contain no alcohol and with any meat as long as it’s not pork because I’m ArabMuslim!
Thanks!