Orange and Sesame Grilled Salmon Steaks

Orange and Sesame Grilled Salmon Steaks
  • 4 servings
  • 0:20 Preparation
  • 0:09 Cooking
  • 0:29 Total Time

Ingredients

Add all
  • 4x150 g

    skinless salmon steaks

  • sufficient quantity, spray olive oil

  • Salt and pepper to taste

  • sauce:

  • 1 Tbsp.
    (15 mL)

    cornstarch

  • 1 cup
    (250 mL)

    campbell's chicken broth

  • 3 Tbsp.
    (45 mL)

    frozen concentrated orange juice

  • 1 Tbsp.
    (15 mL)

    soya sauce

  • 1 Tbsp.
    (15 mL)

    brown sugar

  • 1/2 Tbsp.
    (7 mL)

    white wine

  • 1/4 tsp.
    (1 mL)

    toasted sesame oil

  • 1 tsp.
    (5 mL)

    toasted sesame seeds

  • arugula and radish salad

  • 4 cups
    (1 L)

    baby arugula

  • 1 cup
    (250 mL)

    radishes, julienned

  • 3 Tbsp.
    (45 mL)

    extra virgin olive oil

  • 2 Tbsp.
    (30 mL)

    balsamic vinegar

  • fleur de sel and freshly ground black pepper

Preparation

Over medium-high heat, heat a grill pan.

Spray the extra virgin olive oil on the salmon steaks, season both sides with salt and pepper.

Cook for 4 1/2 minutes on both sides.

Meanwhile, in a small saucepan, dissolve the corn starch in the chicken broth using a whisk. Add the rest of the ingredients for the sauce and bring to a boil. Keep warm.

In a mixing bowl, combine all the ingredients for the salad.

Place the salmon steaks in 4 plates, dress with sauce and garnish with the arugula and radish salad.

Source: Chef Robert Trottier