Orange Dijon Salmon

Amarante

Tue, Jan 15 2019, 6:55 pm

This couldn't be easier and is quite tasty. Like most salmon, it is quite cold even chilled or at room temperature.

Orange Dijon Salmon

Excerpt From: Miri Rotkovitz. “Bubbe and Me in the Kitchen.”

SERVES 4 | PAREVE

This recipe is easily multiplied for company. Ask your fishmonger to cut a large fillet into 4- to 6-ounce individual portions if you prefer to serve clean cuts to each guest.

Prep time: 5 minutes

Cook time: 15 to 20 minutes

1 to 1¼ pounds center-cut salmon fillet, skin removed
2 tablespoons tamari soy sauce (reduced sodium is okay)
2 tablespoons pure maple syrup
1 tablespoon orange juice
1 tablespoon Dijon mustard
1 teaspoon toasted sesame oil

Preheat the oven to 425°F. Place the salmon in a baking dish slightly larger than the fillet.

In a small bowl, whisk together the tamari, maple syrup, orange juice, mustard, and sesame oil. Pour over the fish. You can cook the fish right away, or cover and marinate in the refrigerator for up to 4 hours. (If you’re prepping the fish ahead, wait to preheat the oven until you’re nearly ready to cook.)

Roast the fish in the preheated oven, basting once or twice, until it is opaque throughout, about 12 to 18 minutes, depending on the thickness of the fillet.

STORAGE: Leftover fish will keep, covered, in the refrigerator for 1 to 2 days.

How-To

If you take the time to marinate the fish in advance, you can also remove it from the marinade and roast it on a parchment-lined baking sheet. This method yields a firmer, less saucy fillet. Want extra sauce on the side? Double the marinade, use half on the fish, and simmer the rest in a small saucepan set over medium-high heat until it reduces and thickens slightly.