Orange-Marinated Sweet-and-Sour Salmon

Amarante

Wed, Jul 26 2017, 3:04 pm

Orange-Marinated Sweet-and-Sour Salmon

Excerpt From: Nathan, Joan - The New American Cooking

Super easy and not cloyingly sweet but appealing to even the most timid of Ashkenazi palates because of the prevalence of sweet sour dishes in our cuisine.

YIELD: 4–6 SERVINGS

1¾ cups orange juice
2 tablespoons lemon juice
½ cup dark brown sugar
1 teaspoon ground ginger
2½ pounds salmon fillets
1 orange, thinly sliced
1 lemon, thinly sliced
4 tablespoons (½ stick) salted butter, cut into ¼-inch slices

1. Preheat the oven to 350 degrees and grease a 9-by-13-inch baking dish.

2. Put the orange juice, lemon juice, brown sugar, and ginger in a small saucepan. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15 minutes to reduce the juices by half. Cool slightly.

3. Place the salmon fillets in the baking dish and cover them with alternating slices of orange, then lemon, then a dab of butter. Pour the orange juice mixture over the fish.

4. Cover the pan with aluminum foil and bake for 30 minutes. Remove the foil and continue to bake until the fish flakes, about 10 more minutes. Remove the fish to a warm platter and serve with rice and salad.