Orange Ginger Salmon Fillet Recipe


 

Recipe by KarineFit Cooking Masterchef

Orange Ginger Salmon Fillet Recipe

Prep Time: 35 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 5 minutes

Serving Size: 2

Calories per serving: 536

Fat per serving: 25.2 g

Orange Ginger Salmon Fillet Recipe

Ingredients

    For the salmon fillets:
  • 1 pound salmon fillet
  • Zest of 1 orange
  • 2 tbsp freshly grated ginger
  • ¼ tsp Himalayan or fine sea salt
  • ½ tsp freshly cracked black pepper
  • For the salad:
  • 1 large daikon radish, julienned
  • 1 carrot, peel on, julienned
  • 1 cup mâche
  • 1 orange, cut into supremes
  • For the vinaigrette:
  • The juice of the above orange
  • ¼ cup white wine vinegar
  • 2 tbsp fresh ginger, grated
  • 1 clove garlic, crushed
  • ¼ tsp Himalayan or fine sea salt
  • ½ tsp freshly cracked black pepper

Instructions

  • Sprinkle salmon fillet with salt and pepper and rub with the zest
  • of one orange and grated ginger. Wrap tightly in plastic wrap and
  • refrigerate overnight, or at least 3 hours.
  • - Scrape orange zest and ginger mixture off of the salmon and cut
  • fillet in half to make 2 individual fillets.
  • - Preheat a non-stick skillet over medium-high heat. When skillet is nice
  • and hot, add salmon fillets, flesh side down and cook until a nice golden
  • crust forms, about 4-5 minutes. Flip the fillets and continue cooking until
  • the skin becomes nice and crispy, about 3-4 minutes.
  • - While fish is cooking, cut the daikon radish and carrots into long, thin
  • julienne strips with the help of a mandolin or julienne peeler. Mix the two
  • vegetables to combine and set aside.
  • - Cut the orange into supremes, working over a bowl, in order not lose
  • any of the juice. When you've got all your supremes done, make sure to
  • squeeze all the juice out of the membrane that's left behind. Transfer that
  • juice to your mini blender or food processor.
  • - Add the rest of the ingredients for the dressing and blend until smooth
  • and well combined. Reserve.
  • - Pile the julienned radish and carrot in the center of 2 shallow serving
  • dishes. Surround with mâche.
  • - When salmon fillets are ready, place them on top of the vegetables and
  • top with orange supremes and orange ginger vinaigrette.
  • - Garnish with a little bit of fresh cilantro if desired and serve immediately.

Notes

Protein: 50 g Carbohydrates: 26.7 g

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