Trevor lovesssss eating sweet and sour chicken from Chinese restaurants, but I hate that it’s fried. So I came up with a sweet and sour sauce recipe that I use on lots of different proteins.
This recipe takes elements of the sweet and sour chicken and elevates it to the next level. It touches all those feel good places in your mouth and begs to be devoured the minute it’s cooked! And if you have leftovers, eat it cold. It’s just as good.
Orange Maple Glazed Salmon
- 1.5 lb. salmon fillet (center-cut)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- From 1 navel orange: 1 tablespoon orange zest and 1/3 cup fresh orange juice
- 2 scallions, chopped
- 4 cloves garlic, peeled and chopped
- 1 tablespoon fresh ginger, peeled and minced
- 1/3 cup maple syrup
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons sesame oil
- 2 teaspoons apple cider vinegar
- Place salmon on large plate and salt and pepper each piece. Heat oil in a large cast iron skillet and place salmon fillets skin side down in pan. Cook for 2-3 minutes until golden. Turn gently and brown the second side (do not move fish while it is cooking). Remove fish from pan and set aside.
- While fish is cooking, zest orange – about 1 tablespoon. Then, juice orange to fill 1/3 cup and set aside.
- Place all ingredients (except salmon) in pan and stir to combine, about 5 minutes. Stir frequently until sauce is reduced and thickened.
- Return salmon to the pan and spoon sauce on top of fillets. Bake at 350 degrees for 10-15 minutes or until fish is cooked to your liking.
- Serve salmon with glaze from the bottom of pan and enjoy!