Tangy Thai Orange Baked Salmon

This salmon recipe is easy to make and works equally well with both fillets and steaks. Salmon is not a common fish in Thailand, but its robust flavors pair beautifully with Thai flavors. This recipe starts with a basic Thai sauce to which fresh orange juice is added as well as coconut milk. Served with orange slices and coriander, this salmon recipe turns into a gourmet meal that can be whipped up any night of the week. I made mine quite spicy and served it with fresh cucumber slices to cool the palate. (Note: this recipe was also tested using fresh halibut with excellent results.) ENJOY!

Prep Time: 20 minutes

Cook Time: 20 minutes

Ingredients:

• SERVES 2-4
• 2 to 4 salmon steaks or fillets, preferably fresh
• 1/4 cup rice vinegar (OR apple cider vinegar or white vinegar)
• 1/4 cup liquid honey
• 3-4 cloves garlic, minced or finely chopped
• 1 Tbsp. minced fresh or frozen-prepared lemongrass (available at Asian stores)
• 1 fresh red chili, thinly sliced, OR 1/2 tsp. dried crushed chili or cayenne pepper (adjust to taste)
• 1+1/2 Tbsp. fish sauce
• 1 Tbsp. soy sauce
• 1 tsp. dark soy sauce (OR substitute another Tbsp. regular soy sauce)
• 1/2 cup fresh-squeezed orange juice (approx. 2 large oranges)
• 1 Tbsp. orange zest
• 3-4 Tbsp. coconut milk
• 1+1/2 tsp. cornstarch dissolved in 3 Tbsp. cool water
• TO SERVE: handful fresh coriander and a few orange slices

Preparation:

1. Preheat oven to 350 degrees. Rinse the salmon fillets or steaks under cold water and pat dry. Set in a flat-bottomed baking/casserole dish (so pieces are not piled on top of one another).
2. In a sauce pan, combine the vinegar, honey, garlic, lemongrass, chili, fish sauce, and soy sauces. Stir and bring to a boil.
3. Reduce heat to low and let the sauce simmer 5-7 minutes. (Note: the smell will be quite pungent as the vinegar burns off.)
4. While sauce is simmering, prepare the orange zest and squeeze the juice.
5. Remove sauce from heat and add the juice, zest, and coconut milk (3 Tbsp. coconut milk for a spicier sauce / 4 Tbsp. for a milder, richer sauce), stirring to combine. Set aside.
6. Pour 1/3 of sauce over the salmon, turning the pieces in the sauce to cover all surface areas.
7. Cover with a lid or foil and bake 20 minutes. Salmon is cooked when it flakes easily and is no longer translucent inside. (Bake longer if required.)
8. While salmon is baking, return sauce to the stove. Bring to a simmer over medium-high heat and add the cornstarch-water mixture. Stir continually until sauce has thickened (30 seconds to 1 minute).
9. Remove from heat and taste-test the sauce, adding more honey if too sour for your taste, or more fish sauce if not salty enough. If too spicy, add more coconut milk. If too salty or sweet, add a squeeze of fresh lime or lemon juice. Cover the sauce to keep warm until salmon is cooked.
10. Serve the salmon with a little sauce spooned over; the rest can be served as a side-sauce (nice over rice!). Garnish with a few orange slices and a sprinkling of fresh coriander. Cucumber slices can also be served on side of this dish (especially good if your sauce is spicy). Delicious with both plain jasmine rice or Thai Coconut Rice. ENJOY!

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