Orange-glazed salmon recipe
 This recipe works well as a mid-week job, but it’s also special enough to serve when people come over. It makes a nice light dish for the Christmas period too. 4 salmon fillets, skin on1 tsp ground ginger½ tsp ground cinnamon½ tsp ground cardamomsalt and freshly ground black pepper1 orange, juice and zest only1 tbsp honey2 tbsp soy sauce3cm/1¼in piece ginger, peeled and grated4 garlic cloves, peeled and crushed2 tbsp olive oil 4 salmon fillets, skin on 1 tsp ground ginger ½ tsp ground cinnamon ½ tsp ground cardamom salt and freshly ground black pepper 1 orange, juice and zest only 1 tbsp honey 2 tbsp soy sauce 3cm/1¼in piece ginger, peeled and grated 4 garlic cloves, peeled and crushed 2 tbsp olive oil drizzle sesame oilcooked couscous drizzle sesame oil cooked couscous Method First pat dry the salmon fillets with kitchen paper. Mix the ginger, cinnamon and cardamom with salt and pepper and sprinkle it over the salmon. Rub in to make sure it is well coated.Put the orange juice and zest, honey, soy sauce, ginger and garlic into a small saucepan. Heat gently until the honey has melted, then turn up the heat and cook until the volume of liquid has reduced by half. Set aside.Heat the olive oil in a large frying pan. When it is very hot, add the salmon fillets, skin-side down. Cook for 3-4 minutes until the skin is crisp and the fillets can easily be lifted away from the pan – if they are at all resistant, leave for a little longer. Turn the fillets over and cook for a further minute, then pour the sauce round the fillets. Cook for a minute or two longer until the sauce is syrupy.Serve the salmon skin-side up with a little sesame oil drizzled over, the sauce spooned over and couscous on the side. First pat dry the salmon fillets with kitchen paper. Mix the ginger, cinnamon and cardamom with salt and pepper and sprinkle it over the salmon. Rub in to make sure it is well coated. First pat dry the salmon fillets with kitchen paper. Mix the ginger, cinnamon and cardamom with salt and pepper and sprinkle it over the salmon. Rub in to make sure it is well coated. Put the orange juice and zest, honey, soy sauce, ginger and garlic into a small saucepan. Heat gently until the honey has melted, then turn up the heat and cook until the volume of liquid has reduced by half. Set aside. Put the orange juice and zest, honey, soy sauce, ginger and garlic into a small saucepan. Heat gently until the honey has melted, then turn up the heat and cook until the volume of liquid has reduced by half. Set aside. Heat the olive oil in a large frying pan. When it is very hot, add the salmon fillets, skin-side down. Cook for 3-4 minutes until the skin is crisp and the fillets can easily be lifted away from the pan – if they are at all resistant, leave for a little longer. Heat the olive oil in a large frying pan. When it is very hot, add the salmon fillets, skin-side down. Cook for 3-4 minutes until the skin is crisp and the fillets can easily be lifted away from the pan – if they are at all resistant, leave for a little longer. Turn the fillets over and cook for a further minute, then pour the sauce round the fillets. Cook for a minute or two longer until the sauce is syrupy. Turn the fillets over and cook for a further minute, then pour the sauce round the fillets. Cook for a minute or two longer until the sauce is syrupy. Serve the salmon skin-side up with a little sesame oil drizzled over, the sauce spooned over and couscous on the side. Serve the salmon skin-side up with a little sesame oil drizzled over, the sauce spooned over and couscous on the side.