Hy-Vee Simply Seafood: Salmon with Sesame and Orange-Ginger Rel - KSFY News - Sioux Falls, SD News, Weather, Sports

Hy-Vee Simply Seafood: Salmon with Sesame and Orange-Ginger Relish

Salmon With Sesame and Orange-Ginger Relish



  • 1/3 c. dry white wine
  • 1/3 c. fresh orange juice
  • 2 ½ T. soy sauce
  • 1-2 ½ pound Copper River Salmon fillet
  • 1-7 oz. container mandarin oranges
  • ½ c. matchstick-size strips red pepper
  • ½ c. thinly sliced red onion
  • 2 ½ T. chopped  fresh cilantro
  • 2 t. minced peeled  fresh orange peel
  • 1 t. oriental sesame oil
  • 1 t. ground  ginger  paste(found in produce)
  • ½ t. coarse kosher salt
  • ¼ t. dried crushed red pepper
  • Vegetable oil
  • 1 T. sesame seeds, toasted
  • 1 pound  snap peas


Whisk  first 3 ingredients in small bowl to blend;transfer to 13x9x2-inch glass baking dish.  Place salmon, skin side up, in orange juice  mixture;cover with plastic and chill at least 1 hour.  Bring to room temperature 30 minutes before cooking  If sautéing,  just sauté fillets in a sauté pan with vegetable oil and use rest of ingredients as sauce to use alongside later.   Mix red pepper and next 8 ingredients in medium bowl to blend.  Fold in orange segments and juices(.Let stand at room temperature.)May Preheat oven to 450 degrees F.  line rimmed baking sheet  with foil;generously brush with vegetable oil.  Place skin side down,on prepared baking sheet.  Sprinkle with salt and pepper.  Bake until fish is just opaque in center, about 20 minutes. If grilling, use relatively same method, with slightly less time and temperature.  Using large spatula, gently loosen salmon from foil.   Mound oranges and relish down center of fish. Steam Snap Peas in small amount of water and serve with fish for taste and color, garnish  with  sesame seeds.



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