California Salmon

California Salmon
Staff Writer
Taste of Home

"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.

Click here to see 10 Iconic Recipes That Define America

4
Servings
126
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
7g
10%
Sugar
9g
10%
Saturated Fat
2g
8%
Cholesterol
10mg
3%
Carbohydrate, by difference
10g
8%
Protein
5g
11%
Vitamin A, RAE
2µg
0%
Vitamin C, total ascorbic acid
21mg
28%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
49mg
5%
Choline, total
9mg
2%
Folate, total
31µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
18mg
6%
Niacin
2mg
14%
Phosphorus, P
67mg
10%
Riboflavin
1mg
91%
Selenium, Se
4µg
7%
Sodium, Na
137mg
9%
Thiamin
1mg
91%
Water
56g
2%
Zinc, Zn
1mg
13%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.