Honey Orange Glazed Salmon Steaks with Veggie Ribbons
: Juicy pan-seared salmon steaks coated in a sticky honey-orange glaze and served with crisp carrot-cucumber ribbons. Bright citrus flavor meets sweet caramelized edges for an easy weeknight dinner that looks restaurant-worthy.
Equipment
- 1 | Nonstick skillet | for searing
- 1 | Spatula | for flipping
- 1 | Small bowl | for glaze
- 1 | Vegetable peeler | for ribbons
- 1 | Mixing bowl | for salad
- 1 | Spoon | for basting
Ingredients
- 2 | | salmon steaks |
- 1 | | orange | juiced
- 2 | tbsp | honey |
- 3 | tbsp | soy sauce |
- 2 | | carrots |
- 1 | | cucumber |
- 1 | tbsp | sesame seeds |
- 2 | | green onions | chopped
- 1 | | lime |
- 2 | cups | cooked white rice |
- 1 | tbsp | oil | for searing
Instructions
- Juice the orange into a small bowl and stir in honey and soy sauce until combined.
- Heat oil in a skillet over medium-high heat.
- Place salmon steaks in the pan and sear until golden on the first side.
- Flip the steaks and cook the second side until nearly done.
- Pour the glaze over the salmon and reduce heat.
- Baste repeatedly until the glaze thickens and coats the fish.
- Peel carrots and cucumber into long ribbons and place in a bowl.
- Dress the ribbons with a little soy sauce, sesame seeds, green onions, and lime juice; toss gently.
- Serve the glazed salmon over rice with the fresh ribbon salad on the side.
Notes
Store leftover salmon in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a covered skillet with a splash of water to keep the glaze moist.
Use tamari instead of soy sauce for a gluten-free version.
Prepare the ribbon salad just before serving so it stays crisp.
Reheat gently in a covered skillet with a splash of water to keep the glaze moist.
Use tamari instead of soy sauce for a gluten-free version.
Prepare the ribbon salad just before serving so it stays crisp.