One of my favourite dinners tonight. Orange ginger glazed salmon (sockeye salmon at that) with fried rice and stir-fried vegetables.  Definitely a quick meal…took less than 20 minutes. Would also have been nice with plain rice and asparagus.
It’s a good idea to make the sauce ahead of time to allow the flavours to mingle. This makes enough for 2 good sized fillets.
- peel and grate a thumb sized piece of fresh ginger
- zest of a medium orange
- juice of a medium orange
- 3 heaped teaspoons brown sugar (or honey)
Cooking the fish takes about 10 minutes, so I start by getting the fried rice going. Then I cut the veggies, which I’ll start after the fish has been cooking a few minutes.
I use a ridged frying pan, with about a tablespoon of coconut oil for the fish. Cook it skin side down for about 6 minutes or until the skin is a bit crispy. Then turn over and cook for about 2 minutes, then turn over again, and add sauce. Baste salmon with the sauce until the sauce thickens ( a minute or two). Serve.