Salmon is one of the most nutrient-dense foods you can eat, so it’s really convenient that it’s also delicious with all kinds of seasonings, including this sweet, herbal orange glaze. The taste says “fancy,” but it’s actually pretty simple to put together, and everything is cooked all in the same pan, so you don’t even need to get an extra dish dirty for the sauce.
The ingredients call for tapioca starch: that’s just to add some extra thickness to the sauce. You can always leave it out if you don’t want to run around trying to hunt some down or if you’re fine with a slightly thinner glaze on the fish.
Garnish it with orange slices and fresh herb sprigs if you want to get really fancy about it…or just serve it with some vegetables on the side and a generous spoonful of extra sauce.
Orange-Rosemary Seared Salmon Recipe
Protein: 51g / %
Carbs: 11g / %
Fat: 28g / %
Values are per portion. These are for information only & are not meant to be exact calculations.
- 4 salmon fillets, skinless
- 2 garlic cloves, minced
- 2 tsp. fresh rosemary, minced
- 1 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 1/2 cup chicken stock
- 2 tsp. orange zest
- 1 tbsp. tapioca starch (optional)
- Cooking fat
- Sea salt and freshly ground black pepper
- Season the salmon fillets on both sides.
- Melt some cooking fat in a skillet placed over medium-high heat.
- Cook the salmon fillets in the skillet for 4 to 5 minutes per side, and set aside.
- In a bowl, combine the orange juice, lemon juice, chicken stock, and orange zest.
- In the same skillet, cook the garlic and rosemary for 1 to 2 minutes.
- Pour the orange juice mixture into the skillet and bring to a boil.
- Lower the heat to medium-low and season to taste. If you like a thicker sauce, mix 1 tbsp. of tapioca starch with 1 tbsp. of cold water and add it to the skillet.
- Return the salmon to the skillet. Spoon the sauce all over the salmon fillets and serve.