Salmon With Ginger And Orange Sauce Recipe

Name: Salmon With Ginger And Orange Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 salmon fillets; 2 tablespoons peanut oil, divided use; 1 garlic clove, crushed (up this to 2 if you do not accompany with the veg.); 3 tablespoons orange marmalade (not thick cut); 3 tablespoons ketjap manis (please use this and not soy it is sweeter); 2 red chilies, finely chopped (add as many or few seeds according to personal taste); 2 teaspoons grated fresh ginger; 3 tablespoons rice wine vinegar; 2 teaspoons sugar; Vegetables; 1 garlic clove, crushed; 1 red pepper, sliced thinly; 250 g asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.); 60 g baby asparagus spears; 120 g bean sprouts

Servings: persons

2 salmon fillets
2 tablespoons peanut oil, divided use
1 garlic clove, crushed (up this to 2 if you do not accompany with the veg.)
3 tablespoons orange marmalade (not thick cut)
3 tablespoons ketjap manis (please use this and not soy it is sweeter)
2 red chilies, finely chopped (add as many or few seeds according to personal taste)
2 teaspoons grated fresh ginger
3 tablespoons rice wine vinegar
2 teaspoons sugar
Vegetables
1 garlic clove, crushed
1 red pepper, sliced thinly
250 g asian mixed vegetables, fresh (My pack came with carrot, cabbage, snow peas and broccoli.)
60 g baby asparagus spears
120 g bean sprouts

1
Add a little peanut oil to a pan, about 1/2 Tablespoon, add chili, ginger and garlic, cook for a minute, add marmalade, manis, vinegar and sugar, stir to heat through.
2
Add another half tablespoon oil to another pan, cook fish skin side down first, to crisp skin, turn and cook salmon until pink, and flakes easily and is cooked as desired.
3
Heat remaining tablespoon of peanut oil in a wok add pepper and garlic, stir fry 1 minute, turn heat down, add Asian veg pack, asparagus and bean sprouts, stir fry until veg are tender.
4
Note: If wok is too hot veg will burn, make sure it has cooled down a bit add a little soy and water if you need some liquid, but keep it very minimal.
5
To Serve: Place vegetables on a plate top with salmon and drizzle with sauce.

251

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 salmon fillets, 2 tablespoons peanut oil, divided use, 1 garlic clove, crushed (up this to 2 if you do not accompany with the veg.), 3 tablespoons orange marmalade (not thick cut), and more.

Yes, Salmon With Ginger And Orange Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Salmon With Ginger And Orange Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions