Salmon with orange sauce

Name: Salmon with orange sauce
Ingredients: salmon slices 6 oranges 4 tablespoons flour 1 tablespoon grated starch oil for frying salt peppercorns 1 small dried chili 1 bay leaf

Over - Salmon with orange sauce by Elvira N. - Recipia

Every time I come across fresh salmon and have some oranges on the table, I make this recipe with orange sauce. It's one of those options that doesn't require complicated ingredients, and the combination works well even if you don't feel like frying and choose to use the grill or oven. The dish requires some attention to the sauce, but everything else goes smoothly. Quick Info Total time: about 2 hours (including chilling time) Preparation time: 25 minutes Cooking time: 15-20 minutes Servings: 4 Difficulty: easy to medium Recipe type: main course, suitable for lunch or dinner Ingredients - 4 salmon fillets (approx. 150-200 g each) - 6 oranges (for juice) - 4 tablespoons flour - 1 tablespoon cornstarch - oil for frying (enough for the pan) - salt (to taste) - a few peppercorns - 1 small dried chili - 1 bay leaf Optional, depending on the taste of the oranges: - lemon juice - a bit of honey For garnish: - thin slices of orange - thin slices of lemon Preparation method 1. Clean and wash the salmon fillets, then gently pat them dry with paper towels to ensure they are well dried. Sprinkle salt on each piece. 2. Dredge the fish in flour, covering all surfaces. Shake off the excess. 3. Heat oil in a pan over medium heat. Fry each piece of salmon until it has a light crust, without overcooking. Remove the fish onto a paper towel to absorb the oil, then place it in a heat-resistant dish in a single layer. If you don't want to fry it, you can use the grill or bake it in the oven. 4. Squeeze the juice from all the oranges. Place it in a small saucepan, add the peppercorns, dried chili, and bay leaf. Heat over low to medium heat. 5. When the juice starts to boil, mix the cornstarch with a few tablespoons of cold water separately, then slowly pour it into the sauce, stirring continuously. Let it come to a boil again and stir until it thickens slightly. Taste, and if the oranges are too sweet, add a little lemon juice. If it's too sour, add a bit of honey. 6. Strain the sauce while it's warm, then let it cool to room temperature. Once it's no longer hot, pour the sauce over the fish in the dish. 7. Cover the dish with a lid or plastic wrap and refrigerate for a few hours to allow the fish to absorb the flavor. 8. When serving, place the fish on plates and garnish with thin slices of orange and lemon. Why I make this recipe often It's quick and doesn't require many ingredients. It can also be made if you don't feel like spending too much time at the stove. The sauce is easy to adapt to sweeter or more acidic oranges. The fish can be kept in the fridge and is also good cold the next day. Tips and variations Tips - If you don't want to fry the fish, you can grill or bake it at 180°C until it is lightly browned. - For a smoother sauce texture, strain it twice. - Use juicy oranges, preferably freshly squeezed. Substitutions - Salmon can be replaced with another firm-fleshed fish (e.g., trout fillet). - The dried chili can be omitted if you want a milder flavor. - If you don't have cornstarch, you can use flour, but the sauce will be less translucent. Variations - If you prefer, you can add a bit of grated orange zest to the sauce for a more intense flavor, but it's not mandatory. - You can adjust the proportion of lemon or honey depending on how sweet or sour you want the sauce. Serving ideas - It goes well with plain rice or boiled potatoes. - You can add a green salad with a light dressing. - Orange and lemon slices for garnish. Frequently asked questions 1. Can I prepare the sauce a day in advance? Yes, the orange sauce keeps in the fridge for 1-2 days, but make sure to stir it well before pouring it over the fish. 2. What type of oranges is recommended? Classic juicing oranges, as fresh and juicy as possible. If they are very sweet, adjust the acidity with lemon. 3. Can I skip the chili? Sure, if you don't want it spicy, omit the chili. The base flavor of the sauce remains. 4. Can I use salmon fillets instead of slices? Yes, but adjust the frying or baking time so it doesn't dry out. 5. Can this dish be frozen? I do not recommend it, as the sauce changes texture when thawed, and the fish becomes bland. Nutritional values Estimation for one serving (with frying in oil and orange sauce): - Calories: 350-400 kcal - Protein: 26-28 g - Fat: 18-22 g (varies depending on cooking method and how much oil is absorbed) - Carbohydrates: 18-22 g (from oranges, flour, and cornstarch) Values are approximate. If you choose the grilling or baking option, fats decrease. Storage and reheating The dish keeps well in the fridge for 1-2 days, covered. Reheat in the oven or on a steam bath, not in the microwave – the sauce may separate. The fish can also be consumed cold, as a salad or on slices of toasted bread. Freezing is not recommended.

Salmon with orange sauce

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