This salmon with orange and almond sauce is an easy recipe and it turned out to be equal parts. The freshness provided by this citrus fruit combines wonderfully with the flavor and fat texture of salmon, resulting in a delicious dish.
Without a doubt, salmon is one of my favorite fish. It’s easy to prepare, versatile, and almost everyone likes it. There are different ways of cooking it and, in this recipe, I have opted for the simplest: grilled .
This salmon is accompanied by an orange juice sauce with a very good bittersweet touch. Although it is not a must, the sweeter the oranges you use, the better. If they have not come out very there, you can counteract their acidity with a little honey, as I did.
As I said above, salmon is one of my favorite fish so on the blog you will find a few recipes with this ingredient as the protagonist. I invite you to take a look at this rich salmon en papillote , my salmon marmitako or these succulent salmon burgers with mustard mayonnaise .
- 350 ml of natural orange juice
- 4 fresh boneless salmon fillets (800 g approximately)
- 1 leek (approximately 120 g)
- 30 g of toasted almonds
- 1 tablespoon soy sauce
- 1 leek (approximately 120 g)
- 1 tablespoon of honey (depending on the sweetness of the oranges)
- zest of 1/2 orange
- extra virgin olive oil
- Before starting the recipe, make sure that the salmon loins are free of bones . I like to cook them better with the skin, but if you prefer, you can remove it.
- In a large saucepan, pour a drizzle of olive oil and, over medium-high heat, mark the salmon . That is, cook it until the outside is golden brown but without letting the inside get done. Once it's ready, reserve it.
- On the other hand, wash and chop the leek .
- In the same pan where you have marked the salmon, add a little more oil and sauté the leek . Cook it over low heat for about 15 to 20 minutes, until it is very soft.
- Now pour in the orange juice and bring it to a boil.
- Transfer the preparation to the glass of the blender or your food processor. Blend well until the texture is homogeneous.
- Return the sauce to the casserole and add the soybeans, honey and orange zest . Reduce the sauce until its thickness is to your liking.
- Finally, put the salmon back in the casserole , cover it and leave it over low heat until the inside of the fish is cooked.
- You can serve this salmon with orange garnished with some sliced almonds and some orange segments.
- The amount of honey that I indicate in the recipe is approximate and will depend on the sweetness of your oranges. You can substitute it for brown sugar.
- It is important to control the doneness of the salmon so that it is not overcooked . When fish is overcooked, it remains dry. If you don't have much practice in the kitchen, you can separate a little meat from the salmon to check the point.
- The presence of the almond in the recipe not only adds flavor, but also helps thicken the sauce. If you can't have nuts, instead of almonds, add a tablespoon of flour when you have the leek poached and cook it for a couple of minutes. This will help the sauce thicken.
- You can make this recipe with the cut of salmon that you like the most , it does not have to be the loin.
Nutrition InformationYield 4 Serving Size 4
Amount Per Serving Calories 630Total Fat 36gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 26gCholesterol 143mgSodium 548mgCarbohydrates 23gFiber 2gSugar 15gProtein 53g