6 salmon fillets, skinned if desired
1 tbsp sesame oil, preferably untoasted (see note)
3 tsp low-sodium soy sauce
¼ cup white wine
1 cup orange juice, fresh-squeezed
1 tsp orange zest, grated or minced
3 tbsp sherry
½ tsp ginger root, peeled, grated, or minced
2 orange, unpeeled and thin slices
Pat salmon dry.
Preheat oven to 400 degrees F.
Have ready a glass baking dish large enough to hold salmon in a single layer.
Heat oil in a large skillet over medium-high heat,
Add salmon and sear, turning once on each side.
Transfer salmon to a baking dish and drizzle with soy sauce and wine then transfer it to oven and roast for 10 minutes until cooked through and flakes easily.
Meanwhile, in a nonreactive small saucepan over medium-high heat, heat orange juice, orange zest, sherry, and ginger; simmer, stirring frequently for about 15 minutes until sauce is reduced by half and thickened.
Add orange slices and cook, stirring once or twice.
Remove from heat.
Transfer salmon to individual plates, drizzle with sauce and serve immediately.
Untoasted or unroasted sesame oil is pressed from unroasted sesame seeds and is pale in color and mildly flavored. It can be substituted for almost any vegetable oil. Toasted or roasted sesame oil is made from toasted sesame seeds and is dark brown in appearance and intensely flavored. Because it has a low smoke point, it is best reserved for marinades or for drizzling over food just prior to serving.
Sugar: 8g
:
Calcium: 42mg
Calories: 319kcal
Carbohydrates: 10g
Cholesterol: 94mg
Fat: 13g
Fiber: 1g
Iron: 2mg
Potassium: 1002mg
Protein: 35g
Saturated Fat: 2g
Sodium: 158mg
Vitamin A: 249IU
Vitamin C: 45mg
