Good morning, I am Troy Saffron and welcome to another video of Alaska Salmon online. The following video is part of a series of videos that showcase the healthy aspects of Alaska salmon. Share recipes from around the world and provide a little insight in the Alaskan culture and the Bristol Bay fishing industry.
Alaskasalmononline.com and our blog will create this as a mechanism for sharing Alaska’s salmon to the world. We went out, we found the best fisherman that provide the highest quality of fish that we can deliver to your door.
Salmon is a healthy choice for you and your family and we are proud to be a part of that. So enjoy the video and we hope to hear from you soon.
What we are going to make today is called Seared Orange Salmon.
The first thing you do, you take one cup of orange juice and bring that to a boil with a nice hot pan. What is going to happen is, it’s going to be cooked, it’s going to get nice and light. We are just going to let that boil. It will boil down to a nice quarter cup or maybe half-cup and it will get real thick. And we are going blend it out.
The next thing we do is we minced our onions. Alright, I got my blender ready, I am making some green asparagus to go with the meal and some rice peel-off. We got our orange juice cooking right now. It will probably take about two minutes to get it nice and hot.
Okay, I got my lime, I love to use real lime juice and you want to have one and a half tablespoon of real lime juice. We are going to let this boil. I got the oven preheating in approximately 400 degrees. Because I do not have a pan that does both oven top and stove, I just get my stove pan, heat it up to a nice 400 degrees temperature because we are trying to sear the salmon, we are going to sear in that taste. So, it’s coming nice and hot when we’re ready for it.
We need a skillet. A skillet is going to be for, basically, cooking the salmon quickly with salt and pepper. And then, what we’ll do is we go from there and we’ll show you what you need to do with the sauce. I have been letting this cool a bit. It has become a little thicker than normal orange juice.
So now, it’s time to make our sauce. We take our orange juice which is now about a quarter cup, one cup to about a quarter cup. Put it in the blender, we take one and half tablespoons of real lime juice—that’s one and a half. Alright one and a half of that, nice lime juice. We take one teaspoon of chili pepper. That was the difficult part getting the chili pepper. We take one teaspoon of chili pepper. And one teaspoon of Honey Dijon mustard. Put it all in the blender there. And then we have one and a half tablespoons of minced onion. We get it now all minced up for about 30 seconds. You get the sauce and marinade.
Now, what we’ve got is, we got one half cup, a half cup of Italian dressing which we are going to mix nice and slow here. We are going to pour it in and blend it. Alright, we turn it off. Our sauce is ready to go.
One thing that I am going to show here too is, with this recipe, we want a nice big piece of fillet, we are going to have four chunks. But we want to take the skin off, so I am going to show you an easier way. Shredded knife, you want to take a shredded and push down on the tail. Get a nice cut going, hold the skin back and just start pushing it through. It should come nice and easy. You just kind of pull that tail through, there you go, skin is off. Alright, we are going to cut that, maybe, into four.
Now, we got a pan going and the trick here is to sear, so we want to sear it quickly with salt and pepper. So, I am going to throw it in the pan. Did you hear that? Nice and hot. We are going to sear it on both sides, we are going to throw some salt and pepper in there. And all we are going to use at this stage is salt and pepper. Lots of pepper, just cover it with the tasting that you like. Put salt and we are going to flip.
With both sides seared, trick in to sear so we can get that flavor to stay in there. Did you see that, you seared it quickly. Now, I’ve showed in the beginning, I got a pan in the oven that is he
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