Roasted Orange Honey Glazed Salmon From Mangia with Quattro: Family-Style Italian from the Heart
Prep time: 15 minutes
Roasting time: 8-10 minutes
Serves 2 (with extra sauce/glaze)
Ingredients:
salmon fillet (figure about 2” per person), skin on (I like to use a larger piece than I would need for a meal, because leftovers are wonderful cold in a salad)
Sauce/Glaze:
2 cups fresh orange juice reduced to ¼ cup
¼ cup grainy Dijon mustard
2 tbsp fresh dill, chopped
½ cup liquid honey
Salt & freshly ground black pepper to taste
Directions:
1. Preheat oven or barbecue to 400°F/200°C.
2. In a saucepan over high heat, reduce the orange juice (takes about 15 minutes – watch that it doesn’t boil over or scorch).
3. Combine the reduced orange juice, grainy mustard, dill and honey.
4. Lay the salmon, skin side down, on a foil lined, rimmed cookie sheet and spread with the glaze. (if you are lucky enough to barbecue, then encase the salmon in a lightly oiled foil package). I like my glaze sticky and crusty so I don’t cover it. I also have no BBQ at the moment, so oven it is.
5. Bake in the center of the oven for no more than 8 minutes. Open foil packet if using and test for doneness. It should be slightly darker pink in the center.
6. Let it rest for 5 minutes. Transfer to a serving platter and spoon over extra glaze.
Roasting time: 8-10 minutes
Serves 2 (with extra sauce/glaze)
Ingredients:
salmon fillet (figure about 2” per person), skin on (I like to use a larger piece than I would need for a meal, because leftovers are wonderful cold in a salad)
Sauce/Glaze:
2 cups fresh orange juice reduced to ¼ cup
¼ cup grainy Dijon mustard
2 tbsp fresh dill, chopped
½ cup liquid honey
Salt & freshly ground black pepper to taste
Directions:
1. Preheat oven or barbecue to 400°F/200°C.
2. In a saucepan over high heat, reduce the orange juice (takes about 15 minutes – watch that it doesn’t boil over or scorch).
3. Combine the reduced orange juice, grainy mustard, dill and honey.
4. Lay the salmon, skin side down, on a foil lined, rimmed cookie sheet and spread with the glaze. (if you are lucky enough to barbecue, then encase the salmon in a lightly oiled foil package). I like my glaze sticky and crusty so I don’t cover it. I also have no BBQ at the moment, so oven it is.
5. Bake in the center of the oven for no more than 8 minutes. Open foil packet if using and test for doneness. It should be slightly darker pink in the center.
6. Let it rest for 5 minutes. Transfer to a serving platter and spoon over extra glaze.
Served here with Du Puy Lentils & Goat Cheese, Olives & Fresh Thyme, but it would be lovely over a Mixed Greens Salad.
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