Orange Salmon Bites
Easy, flavorful, and a little fancy—these orange salmon bites are packed with bold Asian flair and perfect for busy weeknights or when you’re craving something fresh.
Servings: 4
Equipment
Ingredients
For the Marinade/Sauce:
- ¾ Cup orange juice
- 2 Tablespoons honey
- 1 Teaspoon sesame oil toasted
- ¼ Cup soy sauce low sodium
- 1 Teaspoon orange zest
- 3 Cloves garlic small, finely minced
- 2 Teaspoons ground ginger
- ¼ Teaspoon salt
- ½ Teaspoon black pepper
- 1 Pinch crushed red pepper flakes optional
For The Salmon Bites:
- 4 salmon filets skinless, 6 Ounces each, cut into cubes
- 1 tablespoon olive oil
For the Cornstarch Slurry:
- 1 Tablespoon cornstarch
- 2 Tablespoons water cold
To Serve:
- 2 Cups white rice cooked from ⅔ Cup raw rice
- 2 Cups broccoli cooked
Optional Garnishes:
- green onions sliced
- sesame seeds
Instructions
Marinate the Salmon:
- Add the orange juice, honey, sesame oil, soy sauce, orange zest, garlic, ginger, salt, pepper, and red pepper flakes to a large mixing bowl.
- Whisk together until combined.
- Add the salmon cubes and marinate for 15 minutes.
Cook the Salmon Bites:
- Heat the olive oil in a large skillet over a medium heat.
- Use tongs to add the salmon to the pan. Reserve the marinade in the bowl and set aside.
- Cook the salmon bites on one side for 2 to 3 minutes and then flip and sear on the other side for 2 to 3 minutes or until golden brown.
Make the Sauce:
- Add the remaining marinade/sauce to a small saucepan and bring it to a low boil.
- Whisk together the cornstarch and cold water in a small bowl. Add it to the saucepan and simmer until thick, whisking often.
- Once the sauce has thickened, add it to the skillet with the salmon. Simmer for 2 to 3 minutes.
Assemble and Serve:
- Evenly divide the rice, broccoli and orange salmon bites between 4 bowls.
- Drizzle with the remaining sauce and garnish with green onions and sesame seeds if liked.
Notes
Work in batches: You might need to work in batches when cooking the salmon. This will help keep the salmon crispy.
Thickening the sauce: Use cold water for the cornstarch slurry and keep stirring while the sauce thickens up. It takes a few minutes for this to happen.
Adjusting the seasonings: You might like to adjust the amount of salt in the recipe, as the soy sauce can also be quite salty if you're not using low sodium soy sauce. Also, you can omit the crushed red pepper flakes if you prefer a milder dish.
Thickening the sauce: Use cold water for the cornstarch slurry and keep stirring while the sauce thickens up. It takes a few minutes for this to happen.
Adjusting the seasonings: You might like to adjust the amount of salt in the recipe, as the soy sauce can also be quite salty if you're not using low sodium soy sauce. Also, you can omit the crushed red pepper flakes if you prefer a milder dish.
Nutrition
Calories: 711kcal | Carbohydrates: 95g | Protein: 44g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 94mg | Sodium: 1051mg | Potassium: 1234mg | Fiber: 3g | Sugar: 14g | Vitamin A: 439IU | Vitamin C: 64mg | Calcium: 83mg | Iron: 3mg
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