Tuesday, August 30, 2011

Sweet Orange Salmon with Glazed Vegetables

Sweet Orange Salmon with Glazed Vegetables and Mashed Potatoes
Sweet orange salmon with a mix of spices, simply broiled.  Served with brown sugar glazed vegetables and mashed potatoes with sweet butter sauce by Lacey Johnston.
Serves 2

  • 2 Salmon Filets, about 1" thick, skin on
  • 1 tbsp Brown Sugar
  • 1 Orange
  • 1/4 tsp Paprika
  • 1/2 tsp Chili Powder
  • 1/4 tsp Ground Cumin
  • 1/8 tsp Kosher Salt
  • 1/8 tsp Ground Black Pepper
  • 3 Carrots, peeled
  • 1/2 cup Cauliflower Florets
  • 1 1/2 tbsp Brown Sugar
  • 2 tbsp Unsalted Butter
  • Freshly Cracked Black Pepper
  • 1 tsp Milk
  1. Preheat oven to a broil (500* degrees F), line a baking sheet with foil, spray with cooking spray, set aside.
  2. Slice carrots in half lengthwise and then crosswise.
  3. In a small bowl, zest the entire orange, about 1 tsp. In a separate bowl, juice the orange. Set both aside.
  4. Bring to a boil 1" water, milk, fresh orange juice and a pinch of salt (the milk will preserve the white color of the cauliflower).
  5. Add carrots, cover and cook 4 minutes.
  6. Meanwhile, mix 1 tbsp brown sugar, orange zest, cumin, paprika, chili powder, salt and ground black pepper with a fork till well combined. 
  7. Rub dry mixture over salmon flesh, place fish skin side down on the prepared baking sheet. Place in over and broil 9 minutes or until fish flakes easily with fork.
  8. Return to carrots, add califlower, cover and cook an additional 5 minutes. Drain and set aside.
  9. With same pan, add 2 tbsp butter and 1 1/2 tbsp brown sugar over medium-high heat.  Mix till combined and bubbly, return vegetables to pan.  
  10. Toss well to coat and cook for 2 - 3 minutes or until sugar starts to glaze vegetables.  
  11. Serve vegetables and fish immediately, use remaining pan sauce from vegetables and drizzle over mashed potatoes if desired.

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