Orange Maple Glazed Salmon
- Yield: 4 servings
By the time January rolls around it’s time to face the music: we’ve indulged in latkes and sufganiyot (It’s only once a year!), avoided insulting co-workers by eating mounds of their homemade cookies, (they stayed up all night baking), and rang in the New Year with a heaping stack of (you fill in the blank) nutty chocolate rugelach made with that cream cheese dough.
It’s time to lighten up, people.
But in the short days of January, when Shabbat approaches in what feels like mid-afternoon, the last thing we want to do is plan a menu of self-denial. I want to be sure there’s plenty of color and big flavors on the plate even if I’m making an effort to cut some calories and load in extra veggies.
We start with this honey whole wheat challah from The Nosher’s Editor Shannon Sarna. It tasted like a sweet indulgent challah, but with the addition of whole wheat flour and even ground flax seed.
This rich, but low cal vegan broth showcases bright orange Pumpkin Matzah Balls. This is great recipe to have up your sleeve for dairy meals or for when you have vegetarian guests at the table.
I chose to serve salmon, the kid- friendly fish. Searching my winter markets I turn to citrus for bright flavor and balance with my favorite local maple syrup. The moist salmon fillets are a perfect foil for a glossy Asian glaze. This dish is fine served at room temperature and will make tasty leftovers.
To go along with the salmon, I love these Chinese sesame noodles. This recipe is great with soba noodles, thin spaghetti, rice vermicelli or those super low calorie, gluten-free tofu Shirataki. With a load of crisp veggies tossed in a tangle of irresistible noodles this dish provides a perfect alternative for kids who may snub fish. The noodles benefit from hanging out in your refrigerator for a day or two before serving, so prepare this one in advance.
While beautiful winter salad greens are hard to come by in the northeast, Bibb or Butter lettuce is usually available and perfect for this avocado salad with carrot ginger dressing. Here’s that carrot/ginger dressing that your kids can’t get enough of.
4 salmon fillets
¼ tsp salt
¼ tsp pepper
1 Tbsp sesame seeds
2 navel oranges (for zest and juice listed below)
3 Tbsp olive oil
4 cloves garlic- peeled and chopped
1 two inch piece fresh ginger- peeled and minced
1/3 cup maple syrup (grade B is best for cooking and baking)
1/3 cup fresh orange juice
3 Tbsp low sodium soy sauce
2 tsp sesame oil
2 tsp apple cider vinegar
1 Tbsp orange zest
Rinse and pat dry salmon fillets.
Place on large plate and salt and pepper each piece. Set aside.
Heat a large, cast iron or non-stick frying pan. Do not oil. When the pan is hot add sesame seeds. Stir often and watch carefully to avoid burning. Toast until golden. Set aside in small dish.
Juice orange to fill 1/3 cup and set aside.
Grate or zest orange peel being careful to do so with a light hand. Do not zest white pith (it’s bitter). Measure 1 Tb. and set aside.
Wipe out frying pan and place on medium flame. Heat EVOO until glistening and place salmon filets, skin side down in pan. Cook for 2-3 minutes until golden.
Turn gently and brown the second side. Do not move fish while it is cooking. If skin sticks or falls off, it’s ok. It may be discarded if you like.
Remove fish from pan and set aside.
Place remaining ingredients (except sesame seeds) in pan and stir to combine. Cook 3-4 minutes, stirring frequently, until sauce is reduced and thickened.
If using a cast iron pan, return salmon to the pan and spoon sauce on top of fillets. If using a non-stick pan, place fillets in an ovenproof dish (spray with cooking spray to prevent sticking) and spoon sauce over fish.
Bake at 350 degrees Fahrenheit for 6-8 minutes or until fish is cooked to your liking. If you like the salmon, cooked through, it should flake with a fork.
Plate salmon with glaze from the bottom of pan and a sprinkle of sesame seeds.
Note: This dish may be served hot, warm or at room temperature. It makes great leftovers.