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Orange and Sesame Grilled Salmon Steaks https://www.metro.ca/userfiles/image/recipes/paves-saumon-grilles-orange-sesame-6931.jpg PT20M PT09M PT29M
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.
4
4x150 g skinless salmon steaks sufficient quantity, spray olive oil 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 4 cups (1 L) baby arugula 1 cup (250 mL) radish, julienned 3 Tbsp. (45 mL) extra virgin olive oil 2 Tbsp. (30 mL) balsamic vinegar
Orange and Sesame Grilled Salmon Steaks

Orange and Sesame Grilled Salmon Steaks

Rate this recipe
1 Vote
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:09
COOKING
0:29
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 4x150 g
    skinless salmon steaks
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    113 g, SELECTED VARIETIES OR 3 - 4 oz., FROZEN

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    454 g or IRRESISTIBLES BLACK TIGER SHRIMP RAW OR COOKED, 31 - 40 SIZE, 340 g FROZEN

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    $2.99 ea.

    SAVE UP TO $4.00
    Fresh Skinless Atlantic Salmon Portions

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    $3.99 ea.

    113 g, SELECTED VARIETIES or Rock Lobster Tail 3 - 4 oz., FROZEN

    HIGH LINER MARINATED FISH PORTIONS

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    $8.99 ea.

    FROZEN, 454 g SELECTED VARIETIES

    ALASKAN JACK'S MARINATED KETA SALMON

    ALASKAN JACK'S MARINATED KETA SALMON

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    $4.99 ea.

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    HIGH LINER MARINATED FISH PORTIONS

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    FROZEN, 454 g SELECTED VARIETIES

    ALASKAN JACK'S MARINATED KETA SALMON

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    $4.99 ea.

    FROZEN, 340 g SELECTED VARIETIES

    HIGH LINER MARINATED FISH PORTIONS

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    $8.99 ea.

    FROZEN, 454 g SELECTED VARIETIES

    SAVE UP TO $5.00
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    $9.99 ea.

    454 g or raw or cooked, 31 - 40 size, 340 g Frozen


  • sufficient quantity, spray olive oil
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    750 ml

  • 1 Tbsp.
    (15 mL)
    cornstarch
  • 1 cup
    (250 mL)
    campbell's chicken broth
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  • 3 Tbsp.
    (45 mL)
    frozen concentrated orange juice
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  • 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
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  • 4 cups
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    baby arugula
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    PRODUCT OF GUATEMALA, NO. 1 GRADE|3 PK PRODUCT OF U.S.A.

    Jumbo Cantaloupes|Romaine Hearts

    Jumbo Cantaloupes|Romaine Hearts

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    PRODUCT OF GUATEMALA, NO. 1 GRADE|3 PK PRODUCT OF U.S.A.

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    PRODUCT OF GUATEMALA, NO. 1 GRADE Romaine Hearts PRODUCT OF U.S.A.

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    DOLE SALADS

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

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    255 - 340 g PRODUCT OF U.S.A. SELECTED VARIETIES

    DOLE SALADS

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  • 1 cup
    (250 mL)
    radish, julienned
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  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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    HUILE D'OLIVE EXTRA VIERGE AURORA | AURORA EXTRA VIRGIN OLIVE OIL

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    750 ml

  • 2 Tbsp.
    (30 mL)
    balsamic vinegar
Imprimer ma sélection

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

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