Spicy Orange Salmon Over Edamame and Corn

Spicy Orange Salmon Over Edamame and Corn

Spicy Orange Salmon


2 navel oranges
1 tablespoon soy sauce
1 tablespoon mirin
1 tablespoon white wine
1⁄2 teaspoon ground cumin
1⁄4 teaspoon garlic powder
1⁄8 teaspoon ground thyme
2 fresh salmon fillets (4 ounces each)
salt and freshly ground black pepper, to taste
1 tablespoon olive oil


1. Remove zest and juice from oranges (measure out ½ cup of orange juice). Set zest aside for garnish.

2. In a zip-top bag, combine orange juice, soy sauce, mirin, wine, cumin, garlic powder, and thyme. 

3. Pat salmon dry with paper towels and season with salt and pepper. Put salmon into marinade bag and place in refrigerator for 30 minutes. 

4. About 10 minutes before cook time, remove bag from refrigerator. 

5. In a cast iron skillet, heat oil over medium-high. Remove salmon from bag and reserve marinade. Put salmon, skin side down, into skillet. Cook until skins are crisp and brown, about 3 minutes. Flip salmon, reduce heat to medium, and cook until flesh is firm and flakes easily, about 4 minutes.

Caramelized Edamame and Corn Sauce


2 servings


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