Serves 2
Ingredients:
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
Directions:
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!