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Pan Seared and Steamed Honey Orange Marinated Salmon

This citrus-infused marinade creates a light, flavourful salmon that pairs well with steamed vegetables and rice.

  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Makes: 4 servings
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All You Need

  • 3 tbsp (45 mL) orange juice
  • 1/4 cup (50 mL) rice wine vinegar
  • 2 tbsp (30 mL) light soy sauce
  • 3 tbsp (45 mL) Billy Bee Liquid Honey
  • 1 tbsp (15 mL) vegetable oil
  • 1 cup (250 mL) reduced sodium vegetable broth
  • 1 lb (500 g) salmon fillets, skinless, cut into 4 portions

Instructions

  1. In large self-seal bag, combine orange juice, rice wine vinegar, soy sauce and Billy Bee Honey. Mix well. Reserve half for use later in recipe.

  2. Add salmon fillets to marinade in self-seal bag. Marinate in refrigerator for 4 to 24 hours.

  3. In large skillet, heat vegetable oil over med-hi heat. Add salmon and sear 1 minute per side. Discard leftover marinade.

  4. In saucepan, bring vegetable broth to a boil. Place bamboo steamer (or similar steamer) over boiling broth. Transfer seared salmon into steamer. Cover and steam 2 -3 minutes or until salmon reaches an internal temperature of 140°F (80°C).

  5. Meanwhile, in same skillet, reduce heat to medium. Add reserved marinade and bring to a boil. Continue to boil for 1 to 2 minutes or until thickened and reduced by half, stirring constantly.

  6. To serve, spoon glaze over each salmon filet.

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