I’ve got about a weeks worth of backlogged recipes to post, and we’re having a cookapalooza (read it again. slowly.) tonight, so I’m just going to post my very favorites from the week, and will get around to the others next week.
One day this past week, I wasn’t feeling up to cooking or doing much of anything, so I plopped down on the couch, grabbed the remote and started surfing.
I ended up on the Food Network, and watched someone make some amazing looking duck a l’orange. I don’t make a habit of keeping duck around, but I *did* have some salmon defrosting in the fridge. So, since duck and salmon are basically the same thing (?), I took a mental note of what this chef was doing, and filed it away in the “when I can hoist my ass off of the couch” folder.
The next day, after I’d forgotten everything I’d seen, I decided to give it a try.
For the sauce:
- 2 cups fresh squeezed orange juice
- 1/2 cup brown sugar
- salt to taste
- 4 salmon filets
- 1/2 cup soy sauce
- 1 cup orange juice
- 1/4 cup brown sugar
- 3 T olive oil
- salt and pepper to taste
Put the salmon into the marinade, and refrigerate for at least an hour. The longer the better.
Bring the orange juice and brown sugar to a boil, then reduce heat and simmer until the consistency of thick syrup.
Take the salmon out of the marinade, and place on a lined baking sheet. (Discard the marinade.)
Brush half of the orange syrup on the salmon, salt and pepper lightly, and bake at 425 for 10-15 minutes, depending on how cooked you like your salmon. Save the other half of the orange syrup to brush on when the salmon is done cooking.