Say Hello to this Irresistibly Delicious Sweet and Savoury Baked Honey and Blond-Orange Glazed Salmon that’s Table-Ready in 20 Minutes
I have concluded that my taste preferences must be going through some sort of mid-life crises. Or how does one explain the subtle but sudden changes in my taste preferences? Like my new-found love for bitter? Or baked over pan-fried?
Talking about pan-frying, I have been a big fan of pan-searing salmon on high heat for a long time. And that’s because I am a sucker for that crispy crust that searing on high heat yields. Plus, it’s super super easy to pan-fry, and old habits do die hard… Truly.
But not so long ago, I plucked the courage to take the plunge and give baked salmon a go. And I am hooked for so many reasons, but most of all, because the gentle heat from baking gives the salmon that irresistible tender, buttery and melt-in-your-mouth texture.
I am now a baked salmon kinda girl…at least for now.
Now imagine topping that with this incredibly simple but potent glaze… deep breath.
A great salmon glaze has got to be oozing with these three qualities; an incredibly shiny appearance, a to-die-for flavour and that deep brown caramelised crust that leaves one drooling at first sight. I am glad to report that this easy-to-make glaze has all three qualities in excess.
This glaze is the perfect blend of sweet and savoury – thanks to the garlic, ginger, honey and juice of blond oranges. My little ones don’t do spicy very well, so I omitted those, but if you want to dial up the heat factor just a bit, you can add the flesh of a scotch bonnet pepper.
It doesn’t get simpler. All you need for this glaze are 5 ingredients, and 20 – 30 minutes to reduce and caramelise. As for the salmon, all you need is a sturdy baking pan, and a sheet of foil. Top with some pomegranates for that extra dose of anti-oxidants, and serve with steamed millet and green beans…or whatever catches your fancy.
Et voila. The perfect baked honey and blond-orange glazed salmon.
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Sustainable Food Advocate.
Completely nuts about Avocado.