"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.
- 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
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.