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Author Notes: I love, love, love this recipe! It's a no fuss, go to meal any time of year for me. The simple combination of fresh orange juice , chipotle peppers, and coriander are well rounded and very satisfying. Pairs well with quinoa, brown rice, farro, roasted green beans, or whatever else your heart desires. Enough chatting, go cook! —Aleah Greene
Serves 3-4 people
- 1 pound salmon, cut into 3-4 pieces
- 4 oranges, juiced
- 1 small chipotle pepper in adobo, chopped
- 1 teaspoon ground coriander
- grapeseed oil
- salt and pepper
- 1/2 bunch cilantro, chopped
- In a dish large enough to hold the salmon, mix the orange juice, chipotle pepper, and coriander. If you like spicy, use more peppers or add some of the adobo sauce. Lay salmon in marinade and let sit at least 2 hours or overnight for a more vibrant flavor.
- Heat grapeseed oil (or another high heat oil of choice) in a large saute pan until thin and shimmery in appearance.
- While the oil is heating, remove salmon from marinade and season with salt and pepper.
- Pour the marinade into a sauce pan and simmer over medium heat while cooking the salmon. You want it to be just slightly thickened so it coats the back of a spoon.
- Gently lay one fillet at a time into the hot oil, lightly shaking the pan to keep the salmon from sticking. Sear in pan on each side for 3-5 minutes, depending on thickness of salmon fillet. Finish in a 350 oven if needed.
- When it's all said and done, add chopped cilantro to the sauce, plate as desired and bon appetit!