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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

  • 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)
    radish, julienned
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
  • 2 Tbsp.
    (30 mL)
    balsamic vinegar

  • fleur de sel and freshly ground black pepper
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

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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