- Prep Time
- 10 mins
- Total Time
- 30 mins
- Serves
- 8
Ingredients
- 8
- salmon fillets (approx. 6 oz/175 g each)
- 2 tbsp
- melted butter
- 30 mL
- salt and white pepper to taste
- 2 tsp
- finely grated orange zest
- 10 mL
- 1 1/4 cups
- orange juice
- 300 mL
- 1 cup
- chicken or vegetable stock
- 250 mL
- 2 tbsp
- lime juice
- 30 mL
- 2 tbsp
- packed yellow sugar
- 30 mL
- 2 tbsp
- cornstarch
- 30 mL
- 1 tbsp
- soy sauce
- 15 mL
- 1 tbsp
- finely chopped fresh ginger
- 15 mL
- 1
- medium garlic clove, minced
- 2 tbsp
- chopped fresh mint or cilantro
- 30 mL
- 1/3 cup
- lightly toasted almonds
- 75 mL
Method
- Step 1
- Preheat oven to 375 F (190 C). Line baking sheet with parchment paper. Arrange the salmon in a single layer on the baking sheet, skin-side down. Brush fish with the melted butter. Season with salt and pepper. Bake 15 min., or until salmon is just cooked through.
- Step 2
- Meanwhile, in saucepan, whisk together orange zest, orange juice, stock, lime juice, sugar, cornstarch, soy sauce, ginger and garlic. Bring to a simmer over medium-high heat for a few minutes, until the sauce is slightly thickened. Stir in mint or cilantro. Cover and keep warm on low heat.
- Step 3
- Plate cooked salmon. Drizzle with sauce and sprinkle with almonds to serve.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
