Pan Roasted Citrus Soy Glazed Salmon
Pan-roast succulent salmon in a citrus soy glaze, served with a refreshing cucumber salad. Perfect for a flavorful meal. Shop Nakano Flavors now!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at nakanoflavors.com.
Cooking tools:
- Saucepan
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Peeler
- Grater
- Oven
- Baking sheet
- Aluminum foil
- Pastry brush
- Serving platter
- Kitchen towel
- Stove
Ingredients
- 1 tsp. NAKANO® Seasoned Rice Vinegar
- 1 cup orange juice
- ¼ tsp. soy sauce
- 1 ginger, fresh, sliced, ¼-inch thick
- 1 Tbsp. butter, unsalted
- 2 cups cucumber, ?-inch thick strips
- 1 cup red bell pepper, ?-inch thick strips
- 1 cup carrots, ?-inch thick strips
- 1 large Fuji apple, ?-inch thick strips
- 2 Tbsp. NAKANO® Seasoned Rice Vinegar
- 1 Tbsp. orange juice
- 1 tsp. honey
- ¼ tsp. ginger, minced
- 1 Tbsp. olive oil
- ? tsp. sesame oil
- 24 oz. salmon fillet, cut into 4 (6-oz.) pieces
- kosher salt, for seasoning
- black pepper, for seasoning
- 1 Tbsp. sesame seeds
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