Crispy Orange-glazed Salmon

The sweetness of orange juice tempers the heat of the chile pepper and red pepper flakes in this Thai-inspired dish, but it still has quite a kick.

Prep Time: 15 minutes
Cook Time: 9 minutes
Stand: 30 minutes
Yield: Makes 4 servings

Ingredients

• 2/3  cup  orange juice
• 3  tablespoons  rice wine vinegar
• 2  tablespoons  lite soy sauce
• 1  small red Thai chile pepper, thinly sliced
• 1  teaspoon  crushed red pepper flakes
• 1  (1-inch) piece fresh ginger, grated
• 4  (4- to 6-ounce) salmon fillets
• 2  tablespoons  olive oil, divided
• Salt, to taste
• Freshly ground pepper, to taste
• 2  tablespoons  honey
• Hot cooked rice
• Garnishes: sprouts, fresh cilantro, carrot and pepper strips, and edamame*

Preparation

1. Stir together first 6 ingredients in a glass baking dish or shallow bowl. Add salmon, and drizzle with 1 tablespoon olive oil, turning to coat evenly. Marinate at least 30 minutes. Remove salmon, reserving marinade, and season with salt and pepper.

2. Heat a large nonstick skillet over medium-high heat, and add remaining 1 tablespoon olive oil. Cook salmon 3 to 4 minutes per side or until fish begins to flake with fork; remove from pan. Pour reserved marinade into skillet, and add honey. Heat about 3 minutes or until syrupy. Serve salmon warm over a mound of rice, topped with sauce. Garnish, if desired.

*Edamame is available in the freezer section of most supermarkets.