This dish is incredibly flavorful and unbelievably simple. Soy sauce and orange juice permeate the fish, while toasted-sesame oil gives it a nutty accent. Boiling the marinade turns it into a thick glaze.
- Total Time:
- Servings: 4
Photography: Christopher Baker
- 1/4 cup soy sauce
- 1/4 cup honey or sugar
- 1/4 cup fresh orange juice
- 1/2 teaspoon toasted-sesame oil
- 1 piece (1 inch) peeled fresh ginger, thinly sliced
- 4 skin-on salmon fillets (4 ounces each)
Preheat broiler. Whisk together soy sauce, honey, orange juice, toasted-sesame oil, and ginger in a medium glass baking dish. Add salmon fillets, skin side up. Let stand for 15 minutes to marinate.
Transfer salmon to a rimmed baking sheet, flesh side up; reserve marinade. Broil salmon until flesh is slightly firm to the touch, 5 to 6 minutes. Meanwhile, bring marinade to a boil in a small saucepan. Cook until reduced by half, about 3 minutes. Drizzle glaze over salmon.
Toss 8 ounces cooked udon noodles with 2 teaspoons safflower oil, 1 teaspoon rice vinegar, 1/2 red onion (thinly sliced), 1/2 english cucumber (peeled and cut into 3-inch matchsticks), and a pinch of sugar. Steam 8 heads baby bok choy. Serve salmon with noodles and bok choy.