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for Main course
4 servings
Ingredients |
2/3 cup fresh orange juice
6 tbsp light brown sugar
2 tsps mustard powder
1/4 cup plus 2 tsps rice vinegar
1/2 tsp kosher salt
3/8 tsp freshly ground black pepper
4 salmon fillets (about 6 oz each), skin removed
1/2 small cucumber, cut into matchstick-size strips
8 leaves Bibb lettuce, thinly sliced
8 sprigs fresh mint, torn if large
1 orange, peeled and segmented
1 tbsp extra-virgin olive oil
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Directions |
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In a small saucepan, overmedium-high heat, whisk together the orange juice, sugar, mustard, 1/4 cup of the vinegar, and the 1/4 tsp of the salt. Bring to a boil, reduce heat to medium-low, and simmer, uncovered, until slightly thickened, about 8 minutes. Season with 1/4 tsp pepper. Heat broiler. Arrange the salmon on a rimmed baking sheet lined with foil. Brush the salmon generously with the glaze. Broil until the salmon flakes easily when pricked with a fork and the inside is the same color thoughout, about 5 minutes, basting once with the remaining glaze. Place the cucumber, lettuce, mint, and orange in a large bowl. Drizzle with the remaining 2 tsps vinegar, the oil, and the remaining salt and pepper and toss. Serve the slaw alongside the salmon.
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Notes |
| Use the tender inner leaves from the Bibb lettuce, not the tough outer leaves. They have a buttery taste and a nice texture |
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Comments |
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