Zesty glazed salmon adds sunshine to spring meals.
Ingredients
For the salmon with orange and rosemary glaze
- 4 skin-on, boneless fillets salmon
- Salt and ground black pepper, to taste
- 2 teaspoons cooking oil
- 2 cloves garlic – crushed
- 1 tablespoon finely chopped fresh rosemary
- ¼ cup chicken stock
- 1½ teaspoons finely grated orange zest
- ⅔ cup orange juice
- 1 tablespoon lemon juice
- 1½ tablespoons honey
- 1 teaspoon cornflour
- 2 teaspoons water
- Fresh dill sprigs, to garnish (optional)
Method
For the salmon with orange and rosemary glaze
- Season both sides of the salmon with salt and pepper.
- Heat the oil in a large pan over a medium heat. Add the salmon and cook for 3-4 minutes each side until done to your liking. Transfer to a warm serving plate and cover with foil while you make the glaze.
- Add the garlic and rosemary to the same pan and sauté for 20 seconds. Add the stock and simmer until mostly reduced.
- Stir in the orange zest and juice, lemon juice and honey.
- Mix the cornflour and water to make a slurry. Add to the pan and simmer, stirring, for 1 minute until slightly thickened. Check and adjust seasonings.
- To serve, spoon the sauce over the salmon and garnish with dill, if desired.