3 minced garlic cloves
1 tsp minced shallot
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp ground ancho chili pepper
1/4 tsp salt
pinch of black pepper
1 lb salmon fillet
2 tsp canola oil
2 tbsp minced fresh cilantro for garnish
Spray a small saucepan with nonstick cooking spray; over medium-high heat, saute the garlic and shallot until tender. Add the orange juice and balsamic vinegar and bring mixture to a boil. Reduce heat to simmer and cook, uncovered, for 20 to 25 minutes until reduced to a fourth of a cup. Stir in the honey, chili pepper, salt, and pepper.
In a large cast iron or other ovenproof skillet, heat the canola oil. Add the salmon and brown on both sides. Brush a quarter cup of the sauce over the salmon. Bake, uncovered, in a 400 degree oven for 8 to 10 minutes until the salmon flakes easily with a fork.
1 cup orange juice
1 tbsp balsamic vinegar
3 tbsp honey
1 tbsp ground ancho chili pepper
1/4 tsp salt
pinch of black pepper
1 lb salmon fillet
2 tsp canola oil
2 tbsp minced fresh cilantro for garnish
Spray a small saucepan with nonstick cooking spray; over medium-high heat, saute the garlic and shallot until tender. Add the orange juice and balsamic vinegar and bring mixture to a boil. Reduce heat to simmer and cook, uncovered, for 20 to 25 minutes until reduced to a fourth of a cup. Stir in the honey, chili pepper, salt, and pepper.
In a large cast iron or other ovenproof skillet, heat the canola oil. Add the salmon and brown on both sides. Brush a quarter cup of the sauce over the salmon. Bake, uncovered, in a 400 degree oven for 8 to 10 minutes until the salmon flakes easily with a fork.
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