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Wednesday, June 20, 2012

Panko Crusted Salmon with Vegetables and Soy-Orange Glaze

Good old salmon, never fails me. Salmon is a heavier, oilier fish which can stand up to bolder flavors. Salmon is always a crowd pleaser because of it's mild palatability. There are many varieties of salmon available to the consumer including Sockeye, Masu, Steelhead and Pink; however most of the salmon we eat in the U.S comes from the Atlantic ie Atlantic Salmon. For dinner tonight, I marinated my salmon fillets in a soy-orange mixture, then drugged it through a bath of egg and panko bread crumbs. As a side I blanched broccolini and carrots and tossed them with black sesame seeds, and a bit of the soy and orange reduction. Citrus and soy pair nicely together, acting as a balance between acidity, salt, and sweetness. 

Soy-Orange Reduction
Juice of 1 large orange 
1/4 cup soy sauce
2 tbsp rice vinegar
1 tbsp honey or agave nectar 
1/2 cup chopped scallions
1 tsp fresh ginger 
1 tsp fresh garlic 
1/2 tsp garlic/chili paste 

In a small sauce pan, add all ingredients. Bring to a boil, then reduce heat and simmer until thickened. Strain out scallion and pour over fish and or vegetables. 

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