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.