Should you follow this site, you may notice I am on a tiny citrus kick. Within this region of the nation, it is chilly. If the only sun I will get is through the consumption of a hot, sweet orange in Florida…well you better believe I am likely to leach every last ounce of sunlight outside of that baby!
To lift me from this winter blues, I came up with this wonderful spicy orange blossom. I decided to serve it over salmon since that belonged to me, but this sauce could be helpful on anything! Chicken, steak, pork (believe stir-fry), tofu, legumes, vegetables…anything.
It’s a superb balance of sweet, sour, hot and savory. For you fellow foodies out there, I understand we enjoy our sauces to have a thickness. This really has it.
So if you live someplace where the sun is not shining far at this time, try making this dish. Let a little sun shine on your dinner plate and then grin for at least as long as the meal lasts.
- 2 tbsp olive oil, split
- 4 salmon fillets, 6 oz each
- 1/2 cup fresh squeezed lemon juice
- 1 tsp orange zest
- 3 tbsp honey
- 2 tsp cornstarch
- Heat 1 Tbsp of olive oil over moderate heat in a skillet. Sauté them for two minutes, and then add in the orange juice, lime juice, orange zest and honey. Mix the cornstarch to the chicken stock, and then pour it to the orange juice mix. Stir from the jalapeños. Season the mixture with extra salt and pepper.
- Heat the Set the fillets to the skillet, turning down the heat to medium after 1 minute. Cook for another 3 minutes, and then turn over the salmon.
- Insert the Orange sauce into the salmon fillet and cook it on medium-low heat for around 3 desired doneness.