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California Salmon

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"California cuisine is all about balancing flavors. This recipe brings out the sweetness in orange juice and honey and balances it with the kick of ancho chile pepper and balsamic."

— Dustin Anderson, Fillmore, Calif.

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Ingredients

  • 3 cloves garlic, minced
  • 1 Teaspoon minced shallot
  • 1 Cup orange juice
  • 1 Tablespoon balsamic vinegar
  • 3 Tablespoons honey
  • 1 Tablespoon ground ancho chile pepper
  • 1/4 Teaspoon salt
  • 1/8 Teaspoon pepper
  • One 16-ounce salmon fillet
  • 2 Teaspoons canola oil
  • 2 Tablespoons minced cilantro

Directions

In a small saucepan coated with cooking spray, sauté the garlic and shallot until tender. Add the orange juice and vinegar and bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until reduced to ¼ cup. Stir in the honey, chile pepper, salt, and pepper. 

Preheat the oven to 400 degrees.

In a large ovenproof skillet, brown salmon in the canola oil on both sides. Brush with ¼ cup of the sauce. Bake, uncovered, for 8-10 minutes or until the fish flakes easily with a fork. Brush with remaining sauce and sprinkle with cilantro.