Soy-Glazed Salmon with Watercress Salad
Brushing fish with a citrusy glaze while it's cooking infuses it with flavor. Add a simple salad to round out the meal.
Everyday Food, July 2010
- Prep Time 10 minutes
- Total Time 20 minutes
- Serves 4
- 2 tablespoons soy sauce
- 4 teaspoons honey
- 2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 3 tablespoons)
- Coarse salt and ground pepper
- 1 teaspoon rice vinegar
- 1 tablespoon vegetable oil
- 4 salmon fillets (about 6 ounces each)
- 1 bunch watercress (about 3/4 pound), thick ends trimmed
- 1/2 small red onion, thinly sliced
- In a small bowl, whisk together soy sauce, 3 teaspoons honey, and orange juice; season glaze with salt and pepper. In a large bowl, whisk together 1 tablespoon glaze, 1 teaspoon honey, vinegar, and oil; set dressing aside.
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil 5 minutes. Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.
- Add orange segments, watercress, and onion to dressing and toss to combine. Season with salt and pepper. Divide salad among four plates and top with salmon. Serve immediately.
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