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1
In a small bowl, whisk together the orange juice, soy sauce, brown sugar, rice vinegar, lime juice, ginger and garlic.
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2
Pour the marinade into a shallow baking dish and add the salmon fillets.
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3
Allow the salmon to marinate for ten minutes.
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4
Flip the fillets and allow them to marinate for ten more minutes.
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5
No need to refrigerate!
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6
While your salmon is marinating, prepare your Asian beet slaw.
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7
First, youll need to toast the sesame seeds.
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8
Heat a small pan over medium heat.
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9
When hot, add the sesame seeds and toast for about 1 minute until they are golden brown.
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10
Remove from heat and set aside.
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11
In a large bowl, combine the beets, carrots, cabbage, oranges and scallions.
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12
In a small bowl, combine the soy sauce, rice vinegar, lime juice, honey, ginger and garlic.
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13
Pour dressing over the beet slaw and toss to coat.
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14
Set aside while you cook your salmon.
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15
Remove your salmon fillets from the marinade and lightly season both sides with salt and fresh ground pepper.
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16
Pour the marinade into a small saucepan.
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17
Heat the olive oil in a large pan over medium-high heat.
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18
When hot, add the salmon fillets and cook for 4 minutes on each side or until salmon is just cooked through.
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19
Bring the marinade to a boil then lower heat to a simmer.
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20
Reduce the marinade by half until it becomes thick and syrupy.
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21
This should take 3-4 minutes.
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22
Voila, ginger-soy glaze!
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23
Brush each salmon fillet with ginger soy-glaze and serve over the Asian beet slaw.
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24
Prepare to take on the world, friends, one new and delicious recipe at a time.
