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Orange Sauce Salmon

Name: Orange Sauce Salmon
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Cantonese
Ingredients: 2 fresh salmon fillets; Salt and black pepper (to taste), plus a drizzle of olive oil; 150 ml freshly squeezed orange juice; 1 to 2 tablespoons honey (adjust to your taste); 1 tablespoon soy sauce; 1 teaspoon lemon juice; 1 teaspoon minced garlic; 1/2 teaspoon minced ginger

by CookWhatHK0 saved

Orange sauce salmon pan-sears fillets until the skin crisps, then simmers them in a glaze of fresh orange juice, honey, soy sauce, garlic, and ginger.

Orange Sauce Salmon

橙汁三文魚

Ingredients

材料

2 fresh salmon fillets

新鮮三文魚柳 2 塊

Salt and black pepper (to taste), plus a drizzle of olive oil

鹽、黑胡椒粉適量及少許橄欖油

150 ml freshly squeezed orange juice

新鮮橙汁 150 毫升

1 to 2 tablespoons honey (adjust to your taste)

蜜糖 1-2 湯匙（按個人口味調整）

1 tablespoon soy sauce

豉油 1 湯匙

1 teaspoon lemon juice

檸檬汁 1 茶匙

1 teaspoon minced garlic

蒜蓉 1 茶匙

1/2 teaspoon minced ginger

薑蓉半茶匙

Instructions

做法

Rinse the salmon fillets and patting them dry with paper towels. Lightly score the skin of each fillet to help the seasonings absorb better. Season both sides with a pinch of salt and black pepper. Allow the seasoned fillets to marinate for about 10 minutes.

沖洗三文魚柳並用廚房紙抹乾。在魚皮上輕輕劃幾刀，讓調味料更易滲入，兩面各灑少許鹽及黑胡椒粉，醃約 10 分鐘。

In a small bowl, combine the freshly squeezed orange juice, honey, soy sauce, lemon juice, minced garlic, and minced ginger. Stir everything together well until well mixed, then set the sauce aside.

在小碗中，將新鮮橙汁、蜜糖、豉油、檸檬汁、蒜蓉同薑蓉混合拌勻，備用。

Heat a drizzle of olive oil in a nonstick skillet over medium-high heat. Carefully place the salmon fillets into the pan, skin-side down. Cook them until the skin becomes golden and crispy, which should take about 3 minutes. Flip the fillets and continue cooking the other side for an additional 2 to 3 minutes, or until the salmon is just cooked through but still tender on the inside.

不黏鑊中燒熱少許橄欖油至中大火，將三文魚柳皮面朝下放入，煎至皮脆色金黃約 3 分鐘，翻面再煎 2-3 分鐘至熟透但內部仍嫩滑。

Pour the made orange sauce directly into the pan with the salmon. Reduce the heat to low and let the sauce simmer for about 2 minutes. This will let it thicken and well coat the fish.

將備好的橙汁醬汁倒入三文魚鑊中，轉小火慢煮約 2 分鐘，讓醬汁濃稠並均勻裹上魚肉。

Once the sauce has achieved a glossy consistency and clings nicely to the salmon, transfer the fillets to a serving plate. For an extra touch of color and aroma, garnish with a sprinkle of orange zest or some chopped cilantro.

醬汁達到光澤稠度並緊裹三文魚後，將魚柳移至碟上，以橙皮絲或香菜碎點綴，增添色彩及香氣。