I’m always looking for new ways to cook salmon so when I came across this pamphlet for honey recipes I was inspired. The glaze was delicious but felt the fennel spice was too strong for my taste so I would either eliminate or the reduce the amount next time.

For the orange honey glaze:

3/4 cup orange juice

1/4 cup honey

2 tablespoons lemon juice

1 teaspoon of grated ginger

1 1/2 teaspoon cornstarch, mixed with 1 1/2 teaspoon of water

salt and pepper

For the salmon:

2 egg whites

2 tablespoons cumin seeds

2 tablespoon whole coriander

2 tablespoons fennel seeds

2 tablespoons vegetable oil

4 4oz wild Alaskan salmon or halibut filets with skin on

In a small saucepan whisk together orange juice, honey, lemon juice and ginger. Bring to a simmer over medium heat; whisk in the cornstarch mixture and simmer for 1 to 2 minutes whisking constantly, until the mixture  thickens. Season with salt and pepper and keep warm.

In a shallow bowl, lightly whisk the egg whites until foamy.  In an electric spice grinder or blender, grind all the spices to a coarse powder and spread on a plate.

Dip the flesh side of the filet in the egg whites and then the spice mixture. Cook in a saute pan heated with the oil over medium heat with skin side up. Careful not to burn the spices. Serve on a plate and drizzle with the glaze.