Description
Toss some of your favorite green vegetables in the pan just before this juicy and tender salmon is cooked and serve the dish with rice or pasta. Your guests will be impressed with this incredibly delicious restaurant-style salmon.
Ingredients
- 2-½ Tablespoons Orange Juice Concentrate
- 1 Tablespoon Lemon Juice
- 2 teaspoons Rum
- 2 cloves Garlic, Crushed And Finely Chopped
- 1 Tablespoon Finely Chopped Ginger
- 1 Tablespoon Soy Sauce, Gluten-free If Desired
- ¼ teaspoons Salt
- 14 ounces, weight Fresh Salmon Filet
- 2 Tablespoons Cooking Oil
- 10 ounces, weight Fresh Brussels Sprouts, Stem Trimmed, Cut In Half
Preparation
1. Combine all the orange-ginger sauce ingredients (everything except the salmon, sprouts and oil) in a small bowl and mix well.
2. Place the salmon fillets in a shallow bowl, pour the marinade sauce over then cover the bowl with plastic wrap. Refrigerate and let the salmon marinate in the sauce for at least 20 minutes.
3. Preheat oven at 350°F.
4. Heat oil over high heat in a cast-iron skillet until skillet is smoking hot. Place the marinated salmon in the skillet with the skin side down. Cook for 1 minute. Pour the marinade into the skillet. Cover the skillet with aluminum foil and then transfer the skillet into the oven. Bake for 7 minutes. Remove the aluminum foil and then add vegetables around the salmon. Bake for an additional 4 minutes without the aluminum foil. Remove from oven.
5. Use the leftover juice in the skillet as glaze to garnish the plate and the top of the salmon. Serve hot.
