2 (6oz) Coho (Silver) Salmon Portions
½ cup soy sauce
1 cup water
1 tsp cornstarch
2 Tbsp. honey or brown sugar
1 tsp. pure sesame seed oil
1 tsp. white and black sesame seeds
2 Tbsp. Olive Oil
1 cup baby bella mushrooms; quartered
1 cup fresh snow pea
1 whole orange, use half for orange segments and juice the other half for the sauce
salt and pepper, to taste
To make the citrus soy, combine soy sauce, water, cornstarch, honey or sugar, orange juice, and sesame seed oil in a small saucepan and bring to a simmer making sure to whisk continuously until the sauce is slightly reduced and thickens. Turn off the heat and set it aside.
In a medium bowl, add salmon, 2 tablespoons of the citrus soy sauce, sesame seeds, and a light seasoning of salt and pepper. Coat all sides of the fish.
Heat a non-stick skillet on medium heat and add 1 tablespoon of olive oil. Gently place fish skin side down and cook for about 2 minutes with the lid on. Flip fish and cook for another 2 minutes and then transfer to a serving plate.
Using the same skillet, add 1 tablespoon of olive oil, mushrooms, snow peas, and 1 tablespoon of the citrus soy sauce. Toss for about 2 minutes and then add to plate. Top it with some orange segments and enjoy!