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Pan-Seared Salmon With Orange-Miso Reduction

 
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
This recipe is suitable for a pescetarian diet.pescetarian
 
One serving costs about $3.19 One serving costs about $3.19

$3.19 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,dairy-free,pescetarian,gluten free,dairy free,pescatarian lunch,main course,main dish,dinner
spoonacular Score:71%

Spoonacular Score: 71%

 

Pan-Seared Salmon With Orange-Miso Reduction might be just the main course you are searching for. One serving contains 350 calories, 25g of protein, and 22g of fat. For $3.19 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. A mixture of rice wine vinegar, garlic, juice of orange, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the ginger you could follow this main course with the Ginger Cake with Crystallized Ginger Frosting as a dessert. 1 person has made this recipe and would make it again. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is solid. Try Pan-Seared Belgian Endives with White Wine Orange Reduction, Pan Seared Salmon with Asparagus Lemon Salad, Red Wine Reduction and Watercress Puree, and Miso-Seared Salmon With Edamame Sauce for similar recipes.

Salmon on the menu? Try pairing with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Diamond Collection Chardonnay. It has 5 out of 5 stars and a bottle costs about 16 dollars.

Diamond Collection Chardonnay

Vibrant golden yellow in appearance, our Diamond Collection Chardonnay offers flavors of pineapple, peach and tangerine.

» Get this wine on Amazon.com

Ingredients

Servings:
0.5 cups
0.5 cups chicken stock
chicken stock
2 tsps
2 tsps garlic
garlic
1 tsp
1 tsp ginger
ginger
2 tsps
2 tsps honey
honey
1
1  orange (juice)
orange (juice)
3 Tbsps
3 Tbsps mirin
mirin
1 Tbsp
1 Tbsp white Miso Soybean Paste
white Miso Soybean Paste
some
some olive oil
olive oil
2 Tbsps
2 Tbsps rice wine vinegar
rice wine vinegar
1.78 oz
1.78 oz salmon filets
salmon filets
0
0  salt and pepper
salt and pepper
2 Tbsps
2 Tbsps yellow soy sauce
yellow soy sauce
0.5 cups chicken stock
0.5 cups
chicken stock
2 tsps garlic
2 tsps
garlic
1 tsp ginger
1 tsp
ginger
2 tsps honey
2 tsps
honey
1  orange (juice)
1
orange (juice)
3 Tbsps mirin
3 Tbsps
mirin
1 Tbsp white Miso Soybean Paste
1 Tbsp
white Miso Soybean Paste
some olive oil
some
olive oil
2 Tbsps rice wine vinegar
2 Tbsps
rice wine vinegar
1.78 oz salmon filets
1.78 oz
salmon filets
0  salt and pepper
0
salt and pepper
2 Tbsps yellow soy sauce
2 Tbsps
yellow soy sauce

Equipment

sauce pan
sauce pan
frying pan
frying pan
whisk
whisk
sauce pan
sauce pan
frying pan
frying pan
whisk
whisk


Instructions

  1. In a large skillet, heat some olive oil over med-high heat.
  2. Season salmon fillets on each side with salt and pepper.
  3. Pan-sear salmon on each side for 3-4 minutes.
  4. In a medium saucepan, heat some olive oil over med-high heat.
  5. Add garlic and ginger and saute until soft.
  6. Stir in all the liquids (next 5 ingredients); bring to a boil.
  7. Add miso paste and honey; whisk until well incorporated.
  8. Reduce heat and let simmer uncovered until reduced by half and the sauce has a thick syrup-like consistency.
  9. Salt and pepper to taste.
  10. Drizzle reduction over each salmon fillets.
  11. Optional: serve over sauteed leeks.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.19
Ingredient
½ cups chicken stock
2 teaspoons garlic
1 teaspoon ginger
2 teaspoons honey
1 orange (juice)
3 tablespoons mirin
1 tablespoon white Miso Soybean Paste
some olive oil
2 tablespoons rice wine vinegar
16 ounces salmon filets
2 tablespoons yellow soy sauce
Price
$0.39
$0.13
$0.01
$0.17
$0.12
$0.38
$0.46
$0.67
$0.13
$10.07
$0.24
$12.77

Tips

Health Tips

  • If you're following a gluten-free diet, be sure to find a gluten-free soy sauce!

  • You can reduce your sodium intake by choosing lower-sodium soy sauce.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • get more health tips

Price Tips

  • If you want the health benefits of salmon without the pricetag that comes with fresh and even frozen fillets, look for recipes using canned salmon.

Cooking Tips

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Mirin is a common ingredient in Japanese cuisine. It is a rice cooking wine with a low alcohol content that lends a sweet note to the dish. If you don't have mirin, the closest substitute would be sake and sugar, but you can also use white wine and a little sugar.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Buying local honey from beekeepers in your area not only supports your community but helps those beekeepers protect bees! LocalHarvest can help you locate some tasty honey produced near you.

  • Wild Alaskan salmon is considered the most sustainable choice.

Disclaimer

Nutritional Information

Quickview
349 Calories
24g Protein
21g Total Fat
12g Carbs
30% Health Score
Limit These
Calories
349
17%

Fat
21g
34%

  Saturated Fat
3g
20%

Carbohydrates
12g
4%

  Sugar
8g
9%

Cholesterol
63mg
21%

Sodium
852mg
37%

Alcohol
1g
7%

Get Enough Of These
Protein
24g
50%

Selenium
42µg
61%

Vitamin B12
3µg
60%

Vitamin B6
1mg
50%

Vitamin B3
9mg
49%

Vitamin B2
0.49mg
29%

Phosphorus
258mg
26%

Vitamin B5
1mg
20%

Vitamin B1
0.29mg
20%

Potassium
655mg
19%

Copper
0.34mg
17%

Vitamin E
2mg
14%

Magnesium
42mg
11%

Vitamin C
8mg
10%

Vitamin K
9µg
9%

Folate
36µg
9%

Iron
1mg
8%

Manganese
0.14mg
7%

Zinc
0.95mg
6%

Calcium
24mg
2%

Vitamin A
80IU
2%

Fiber
0.38g
2%

covered percent of daily need

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