Z6_2IKA1G82M0JIE0A7HGDEP21OR2
Orange-Soy Marinated Salmon with Vegetable Salad
Z7_2IKA1G82M0JIE0A7HGDEP21O70
Orange-Soy Marinated Salmon with Vegetable Salad
Actions
Orange-Soy Marinated Salmon with Vegetable Salad
Ingredients
| Marinade | ||
| ½ | cup orange juice | |
| ½ | cup LUCKY DRAGON Soya Sauce | |
| 2 | tablespoons brown sugar | |
| 2 | 5oz. CO-OP GOLD PURE Salmon Fillets | |
| Dressing | ||
| ¼ | cup orange juice | |
| 1 | tablespoon rice wine vinegar | |
| 2 | tablespoons LUCKY DRAGON Soya Sauce | |
| 1 | tablespoon sesame oil | |
| 2 | teaspoons CO-OP GOLD PURE Raw Unpasteurized Honey | |
| Salad | ||
| ½ | cup baby bok choy | |
| ½ | cup sugar snap peas | |
| 2 | tablespoons green onions, thinly sliced | |
| 2 | red radishes, thinly sliced | |
| ½ | teaspoon sesame seeds | |
| ⅛ | teaspoon salt | |
Directions
Serves 2
Prep Time: 10 mins
Cook Time: 10 mins
- Place orange juice, soy sauce and brown sugar in a bowl and whisk together. Add salmon fillets to marinade and let stand in the fridge 1–4 hours.
- Mix all dressing ingredients in a bowl and whisk well; reserve until later to dress salad.
- Slice off the bottom of the baby bok choy, then cut each stock and leaf in half lengthwise. Cut snap peas in half lengthwise. Place all vegetables and salt into a bowl and toss with your dressing. Dress the salad about 10 minutes before serving to allow vegetables to absorb the dressing a bit.
- Take salmon out of the fridge about 30 minutes before cooking, allowing it to come to room temperature. Bake salmon at 350°F for 6–8 minutes on a tray lined with parchment paper.
- Divide salad between two plates; if there is a bit of dressing left, add it to the plate, as well. Place baked salmon on top and enjoy!
Discover more:
More Food