Pan-fried salmon is glazed with orange juice, sesame oil and soy sauce in this sumptuous gourmet recipe adapted from Cooking Light 5 Ingredients 15 Minute Cookbook. The tender, flaky and succulent flavor of the salmon is enhanced with the tangy and savory flavors of the orange glaze sauce. Salmon’s delicate pink color is also complemented by the bright orange color of the fruit juice and the fragrant fresh citrus scent. The nutty aroma of the sesame oil and the rich flavor of the soy sauce give this dish an Oriental twist.

A fish rich in omega-3 fatty acids, salmon is one of the healthiest food choices to serve your entire family. It helps reduce bad cholesterol (LDL) and helps improve eyesight, immune system, and mental health, and keeps the heart strong. When buying fresh salmon steaks or fillets, look for those with a deep salmon pink color. The flesh of the fish should be slightly translucent and have a delicate sheen to it. Choose fillets and steaks with a smooth cut; avoid those with muscle fibers that appear separated or have gaps as this usually means the fish is old and not fresh.

When buying packaged salmon, choose fish that is stored in an airtight container and has no liquid visible in the packaging. If the salmon is frozen, it should be stored in an airtight packaging with no frost visible. Take a good whiff of the salmon; the scent should be mild and not “fishy” or pungent.

Before cooking the frozen salmon, allow it to thaw in the refrigerator overnight. Place the package in the plate and leave it there for at least eight to ten hours. Avoid thawing the frozen salmon in the microwave or in warm water as this causes the fish to lose texture and flavor.

Ingredients
4 (4 oz.) salmon fillets (about 1 in. thick)
Sea salt
Pepper (freshly ground)
Cooking spray
3 tablespoon low sodium soy sauce
3 tablespoons fresh orange juice
½ teaspoon dark sesame oil

Season the salmon with salt and pepper. Spray oil in a large nonstick skillet and heat over high. Add the salmon and cook for 3 minutes on each side of the fish. Cover and cook 3 more minutes, or until salmon is cooked through. Remove from the skillet and place in the warming drawer of the oven.

Pour the soy sauce and juice in the same skillet and cook over high for 1 minute, stirring constantly and scraping the bottom of the pan. Add the oil. Serve with sauce over the salmon.