I’ve made salmon a million different ways over the years, and as life gets busier, my recipes seem to get shorter and simpler. Short and simple is a strategy that works for salmon, a versatile protein with built-in flavor that demands just a quick trip to the skillet.
I like to buy large quantities of individually frozen wild-caught salmon fillets. The price is better, and the fish is ridiculously fresh because it’s frozen quickly, and it hasn’t been frozen and thawed for the fish counter like most others. And I love ingredients that are tucked neatly in the freezer when you need them.
As for the right marinade for salmon, I’m partial to a sweet-savory glaze and few things beat the simple combination of honey and soy sauce.
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Serve the glazed salmon on a bed of quinoa cooked with a little orange peel. It’s great way to celebrate the forthcoming citrus season.
Honey-soy glazed salmon with orange scented quinoa
Serves 4
4 tablespoons honey
4 tablespoons soy sauce
4 salmon fillets, about 4-6 ounces each, skin on
2 cups white quinoa
2 teaspoons freshly grated orange peel
2 tablespoons olive oil
¼ cup chopped scallions and orange slices for garnish
Combine the honey and soy sauce until thoroughly mixed. Place the salmon fillets in a glass dish, skin-side down, and pour the soy-honey marinade over them, painting them evenly. Place in the refrigerator while preparing quinoa. Cook the grain according to the package directions, adding the orange rind before bringing the water to boil. The quinoa will take about 15 minutes to absorb the water and fully cook.
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When ready to prepare the fish, add the olive oil to a large non-stick skillet, and heat to medium high. Place the fish in the hot pan skin-side down. Lower the heat to medium and cook for 2-3 minutes on that side, taking care that the skin does not scorch. Turn the fillets once and cook on the other side for about 1 minute to reach medium.
Spoon the cooked quinoa onto plates, and perch the fillets on top. Garnish with chopped scallions and orange slices.
Maggie Heyn Richardson is a regular 225 contributor and the author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.