Crisp Salmon in a Spicy Orange Sauce
I am happy to say that the general atmosphere at home is not overly anxious. In fact, I am even using this opportunity to empty out some pantry discards. Some examples include today’s Crisp Salmon in a Spice Orange Sauce.
This said, it is not easy to avoid the craziness outside. Some of the intensity does creep in. My way to combat this is by cooking. Working with new flavors. This suddenly landed me with this Crispy Salmon in a Spicy Orange Sauce. Inspired by a recipe from the mealthy app. The cooking time in this recipe is too much for chicken. Plus, I wanted to work with fish. The use of fresh orange juice is brilliant! So, now read along to see what I did.
My Crisp Salmon in a spice Orange Sauce Story
First off, I did coat the fish light in a mixture of tapioca starch and corn starch. I have been using this combination and find it better than adding all-purpose flour. Keep this gluten-free and crisps up nicely. The key word here is a dusting. It does give the fish enough adherence to let the sauce coat nicely.
You will need about 8 small to medium oranges for this recipe to get the 1 cup of juice. It really is well worth it, to use the fresh oranges in this recipe. The brightness of flavor is huge. The rest of the ingredients are very minimal. I have notched up the ginger and added a healthy dose of crushed red pepper flakes to spice up the sauce. I also throw in a nice amount of broccoli and air fry the same. All of this gets tossed in this luscious bright tasting sauce. The results are really very good.
I have to make this dish again soon, to take better pictures. For anyone looking for a bright and easy recipe with lots of immune boosting ingredients look no further. And everyone enjoy the lovely weather that is coming our way this weekend.
More and More Citrus Love
So let us face it, we LOVE citrus in the Spice Chronicles household. Some examples include, this ginger and mace scented orange bread, and poached salmon with citrus and capers.
If you like this recipe and want more ideas, do join my Indian Instant Pot and Air Fryer Facebook group .
Pick up a copy of my Instant pot cookbook Instant Indian here, along with The Bengali Five Spice Chronicles and Spices and Seasons.
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A fragrant and flavorful take on orange salmon. The key ingredient here is the fresh orange juice.
Ingredients
- For the salmon
- 2 pounds thick cut salmon, cut into 2 inch chunks
- 1 egg white
- 1/2 teaspoon salt
- 1 cup brocolli florettes
- 1/2 cup cornstarch
- 2 tablespoons tapioca starch
- Cooking spray
- For the sauce
- 2 tablespoons oil
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 tablespoon sesame oil
- 2 tablespoons brown sugar
- 1 tablespoon red pepper flakes
- 2 tablespoons tamari soy sauce
- 1 cup fresh organge juice
- 1 tablespoon cornstarch
- 1 cup fresh orange juice
- 1 tablespoon sesame seeds for sprinkling (optional)
Instructions
- Wash and pat the salmon dry.
- Beat the egg white until frothy. Add in the salt. Toss the salmon with the egg white. Let it rest for 15 minutes.
- In the meantime, place the broccoli in the air fryer basket and cook for 7 minutes at 450 degrees. Remove and set aside.
- Mix the cornstarch and tapioca starch. Dredge the salmon in this mixture until uniformly coated. You want a thin and uniform coating.
- Line the air fryer basket with a piece of parchment paper. Place the salmon in the air-fryer basket. (you will need to do this in two batches).
- Cook at 500 degrees for 6 minutes, turn and cook for 6 more minutes. Repeat with the remaining salmon.
- In the meantime heat the oil for the sauce and add in the garlic and ginger and saute for 2 minutes. Add in the sesame oil, brown sugar, red pepper flakes and the soy sauce and stir well.
- Add in the orange juice and bring to a simmer. Remove 1/4 cup of the liquid, let the remaining mixture continue simmering. Mix in the tablespoon of cornstarch and mix well. Pour this into the simmering mixture and cook for 2 to 3 minutes until the sauce thickens.
- Add in the salmon and the broccoli and toss well. Sprinkle with sesame seeds if desired.
- Serve hot over rice.
Notes
You can sub the salmon with any other firm fleshed fish of your choice or even use shrimp.