Tonight I wanted to eat up some of my leftover roasted vegetables, and we had a lovely piece of salmon in the freezer that I wanted to prepare. Also in the freezer was some leftover orange juice from quite a while ago, so I wanted to do something with that as well. The salmon ended up being somewhat Asian-inspired, deliciously sweet, with just enough heat. In my mini-prep food processor, I combined:
2 peeled cloves of garlic
several slices of fresh ginger
2 tbsp light soy sauce
2 tbsp orange juice
2 tbsp TJ’s chili mango vinegar
I sprinkled some Chinese 5-spice powder onto the fish and rubbed it in with the back of a spoon, then poured the marinade over and let it sit for about 20 minutes. Before putting the salmon in the oven, I poured off the excess marinade into a sauce pan. While the salmon broiled, I brought the sauce to a boil and then let it simmer to reduce. I got a little impatient so I whisked in 1/2 tsp of corn starch to help it thicken. I spooned this over the salmon and sprinkled with fresh chopped cilantro.
I am already thinking of what other kinds of fish I could use this sauce for, because I definitely want to make it again!