Salmon With Blood Orange Honey Habanero Glaze Recipe by Tonight We Cook
Cooking Instructions 30 min 1 Add blood orange juice, zest, honey, brown sugar, paprika, habanero, Worcestershire sauce and water to a saucepan and bring to a boil. Reduce heat and simmer until reduced to a glaze-like consistency, about 15-20 minutes 2 While the glaze reduces, prepare the salmon filets. Season with salt and pepper and a dash of smoked paprika. 3 Add 1 tablespoon of oil to a pan and heat to almost smoking. Add salmon, skin side down (if it has a skin). Cook until the skin is crisp, then flip, brush on a layer of glaze and cook until the the salmon is to your desired doneness (usually 3-7 minutes). 4 Remove the salmon from the heat, add more glaze and garnish with chopped tarragon 1 Add blood orange juice, zest, honey, brown sugar, paprika, habanero, Worcestershire sauce and water to a saucepan and bring to a boil. Reduce heat and simmer until reduced to a glaze-like consistency, about 15-20 minutes 1 Add blood orange juice, zest, honey, brown sugar, paprika, habanero, Worcestershire sauce and water to a saucepan and bring to a boil. Reduce heat and simmer until reduced to a glaze-like consistency, about 15-20 minutes 2 While the glaze reduces, prepare the salmon filets. Season with salt and pepper and a dash of smoked paprika. 2 While the glaze reduces, prepare the salmon filets. Season with salt and pepper and a dash of smoked paprika. 3 Add 1 tablespoon of oil to a pan and heat to almost smoking. Add salmon, skin side down (if it has a skin). Cook until the skin is crisp, then flip, brush on a layer of glaze and cook until the the salmon is to your desired doneness (usually 3-7 minutes). 3 Add 1 tablespoon of oil to a pan and heat to almost smoking. Add salmon, skin side down (if it has a skin). Cook until the skin is crisp, then flip, brush on a layer of glaze and cook until the the salmon is to your desired doneness (usually 3-7 minutes). 4 Remove the salmon from the heat, add more glaze and garnish with chopped tarragon 4 Remove the salmon from the heat, add more glaze and garnish with chopped tarragon More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Avocado tuna salad Creamy Cajun Chicken Sausage Pasta BBQ Meatloaf with a Kick! Eazy-Peazy AirFryer BBQ Chicken Thai Coconut Red Curry Soup with Udon Noodles, Carrots, Green Bell Pepper, Bok Choy & Blackened Tofu Fruit Salad Mayo Chicken Samosey Eggless Date and Walnut Cake Creamy Cajun Chicken Sausage Pasta Rempeyek Bawang Merah Dan Cabe (Javanese Shallots Chili Crackers) Herb-roasted chicken Fried Egg w/ Pork Rice Noodle Meat Pie (Wheat Flour Mixture) Checkers Cake Fruit Salad Mayo Chicken Samosey Eggless Date and Walnut Cake Creamy Cajun Chicken Sausage Pasta Rempeyek Bawang Merah Dan Cabe (Javanese Shallots Chili Crackers) Herb-roasted chicken Fried Egg w/ Pork Rice Noodle Meat Pie (Wheat Flour Mixture) Checkers Cake