I love salmon. Unfortunately, my wife isn’t as big of a fan (she had a bad experience…). But that makes it feel extra-special when I decide to make it for myself. So I hope you enjoy this orange maple soy glazed salmon recipe as much as I do.

Fresh salmon is one of the tastiest fish available at the market. It can also make for an incredibly healthy meal – though maybe this preparation isn’t really health-focused. We’ll complement the salmon with orange juice, maple syrup, and soy sauce to enhance the flavor and bring out the natural sweetness. This glazed sauce is very simple and easy to prepare.

The glazed salmon is very light and mild and is cooked to perfect flakiness. First, the salmon is pan-seared. Then it is finished in the oven along with the sauce. After removing the salmon from the oven, reduce the sauce on the stovetop to thicken it up into a glaze. It is an amazing balance between sweet and savory.

This recipe will become your next go-to seafood dish, and a must-try if you’re a lover of salmon and want to impress your friends with a delicious fish.

The Type of Fish and Sauce Ingredients

When it comes to glazed salmon, fresh fish is best. When looking for salmon, avoid dull, pale, or discolored fish. It should smell slightly of the sea, but not overly fishy. The fish should be firm and kind of bounce back once poked. For even more details on picking out salmon, check out this guide.

You may also use frozen salmon filets, but I recommend that only if you cannot find fresh salmon nearby.

This salmon has a delicate, sweet taste. It’s cooked for a perfectly silky smooth and flaky texture. It is one of my absolute favorite ways to cook a piece of fish and use a simple combination of ingredients for the sauce.

The key to a delicious glaze is in combining flavors and ingredients that complement each other well. Maple syrup has robust flavor and sweetness. So it’s a perfect match for the savory and salty flavors of soy sauce. Orange juice is also a natural partner to soy sauce. It’s sour and tangy, and it complements both the soy and maple perfectly.

This recipe uses a simple glaze made with maple syrup, soy sauce, and fresh-squeezed orange juice as the main ingredients. Sweet, salty, and tangy, it is the essence of a balanced recipe. Add honey, brown sugar, ginger, garlic, and sesame oil to round out the flavors in the glaze.

Serving Your Glazed Salmon

After cooking the salmon, you’ll reduce the sauce over the stove for a few minutes so it can thicken up. Then you will have a nice glazed sauce to add to your salmon. You have to be careful not to go overboard on the sauce. Don’t drown the fish in it. Make sure the sauce is thick enough to coat the fish and use just enough to complement the flavors, rather than overpower them.

When it comes to pairing food, the best combination is often simple. Salmon, a rich, protein-rich fish, is a good match for both sweet and spicy foods. The maple syrup and soy glaze create a delicious sweet and savory flavor.

Pair this salmon with just about anything you want. I love this recipe with wild rice, asparagus, and sugar snap peas, but I’ve also served it with mashed potatoes, green beans, roasted broccoli or cauliflower, and even sauced udon noodles.

Try the following side dishes:

• Slightly Spicy Sugar Snap Peas
• Creamy Parmesan Risotto
• Oven Roasted Asparagus
• Wild Rice
• Steamed Vegetables

Try out the recipe below, and you won’t be able to resist this mouthwatering salmon. It’s full of flavor, simple to make, and will have you coming back again and again for more.

How did yours turn out?

I’d love to hear when you try out this glazed salmon recipe! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Orange Maple Soy Glazed Salmon

Recipe by Marc PetersonCourse: Dinner, LunchDifficulty: Intermediate

Servings

6

servings

Prep time

10

minutes

Cooking time

15

minutes

Total time

25

minutes

Fresh salmon served glazed with a sauce made from oranges, maple syrup, and soy sauce. It’s the perfect balance between sweet and savory.

Ingredients

• 1/2 cup soy sauce

• 1/3 cup maple syrup

• 1/3 cup fresh-squeezed orange juice (1 to 2 oranges)

• 2 tablespoons honey

• 2 tablespoons brown sugar

• 1 clove garlic, minced

• 1/4 teaspoon ground ginger

• 1 and 1/2 tablespoons sesame oil, divided

• 2 pounds salmon, skin removed, sliced into 6 filets

Directions

• Preheat the oven to 375°F (190°C)
• In a medium bowl, mix together soy sauce, maple syrup, orange juice, honey, brown sugar, garlic, ginger, and 1/2 tablespoon sesame oil
• Add the remaining tablespoon of sesame oil to a large, oven-safe frying pan over medium heat
• When the pan has warmed up, sear the salmon in the sesame oil for 4 to 5 minutes, flipping halfway through
• Pour the mixed sauce over the salmon
• Slide the pan with the salmon and sauce into the preheated oven for 7 to 10 minutes, until the salmon is cooked through and flakes easily with a fork
• Remove the pan from the oven, take the salmon out and cover to keep it warm
• Place the pan back on the stove at medium to medium-high heat and reduce sauce 5 to 10 minutes until thickened, stirring frequently
• Drizzle the reduced glaze over the salmon and serve

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The post Delicious Orange Maple Soy Glazed Salmon Recipe appeared first on Do You Roux?.

Welcome this colorful sesame soy chopped salad with chicken to your table for a feast on the eyes and the tongue. Color and flavor abound in a salad that comes together with tons of crunchy texture.

This one is inspired by another of my mom’s recipes from growing up. She actually first saw it in a local church cookbook. The yellow spiral binding of that cookbook is now quickly deteriorating and the pages are well worn with use.

This recipe calls for cooked, shredded chicken. If you’re looking for a way to cook the chicken, I chose to do it in the slow cooker. I added chicken breast into the cooker along with soy sauce, brown sugar, garlic, and a dash of both sesame oil and ground ginger.

I’ve also made this recipe with canned chicken before by doctoring it up in a pan with some of the dressing for the salad. But you can cook the chicken any way you like.

Frying Rice Sticks

This is perhaps the most entertaining part of the recipe. Almost like a fun science experiment. But do be careful, because very hot oil is involved in making the magic happen. You may also want to have an apron handy. See the video below for a short demonstration.

You are currently entering the splatter zone.

Start with a package of thin rice sticks. You should be able to find them at your local grocery store, but they can also be purchased online if you can’t find them.

To puff them up for the sesame soy chopped salad, heat up oil about 1 to 2 inches deep in a pan. Drop in a handful of the rice sticks and watch as they magically puff up before your eyes. It should happen in about 5 to 7 seconds if the oil is at the right temperature.

If some of the top layer hasn’t fully cooked, then use tongs to flip it over for a few seconds. Then grab it all and pull it out of the oil, letting it drain out over the pan. Place the puffed rice on a paper towel-lined plate and cook another batch until you have enough for the whole salad.

Make a Meal of Sesame Soy Chopped Salad

For the most part, this is a meal in and of itself. Just toss together the salad or let everyone assemble it themselves based on their own dietary needs or wants. That is usually one of the best features of serving a salad – letting everybody add in what they want.

But you can embellish with a few sides to add even more food to the table.

For sides, I recommend any of the following:

• Semi Spicy Sugar Snap Peas
• Ramen in Homemade Chicken Stock
• Bao Buns
• Sauteed Green Beans

Whether served alone or with some delicious sides, the colors, flavors, and textures of this sesame soy chopped salad are sure to delight.

How did yours turn out?

I’d love to hear when you try out this sesame-soy chopped salad with chicken! Take a pic of your food and share your success with me by adding it to your Instagram stories or feed, and tagging me @doyouroux, or by using #doyouroux.

Plus, leave a rating to let me know how you liked the recipe. It helps me out a lot to know how things worked out… or didn’t.

Sesame Soy Chopped Salad with Chicken

Recipe by Marc PetersonCourse: SaladsDifficulty: Easy

Servings

8

servings

Prep time

20

minutes

Cooking time

5

minutes

Total time

25

minutes

Color and flavor abound in this sesame soy chopped salad with chicken that comes together with tons of crunchy texture

Ingredients

• 1/4 cup soy sauce

• 3 tablespoons brown sugar

• 1 tablespoon rice wine vinegar

• 1 tablespoon sesame oil

• 1/4 teaspoon dried ground ginger

• 1/8 package of thin rice strings

• Vegetable oil for frying the rice strings

• 4 cups roughly chopped romaine

• 2 cups roughly chopped red cabbage

• 2 cups roughly chopped green cabbage

• 2 to 3 cups cooked shredded chicken

• 1 cup shredded carrot

• 1/2 cup toasted sliced almonds

• 1/2 cup mandarin orange slices

• 1/2 cup sliced green onion

• 2 tablespoons toasted sesame seeds (optional)

Directions

• Whisk together the soy sauce, brown sugar, vinegar, sesame oil, and dried ginger in a small bowl to make the dressing
• Heat oil in a pan about 1 to 2 inches deep over medium-high heat
• Add in a handful of rice sticks and let them cook for about 7 seconds until fully puffed, flipping if necessary
• Remove the puffed rice sticks from the oil, let them drip extra oil back into the pan, and then place them on a paper towel-lined plate
• Repeat steps 3-4 until you have enough puffed rice for the whole salad
• Combine all remaining ingredients in a large bowl, add in the puffed rice sticks, and pour the whisked dressing over the salad
• Toss the ingredients until well-mixed and serve

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The post Sesame Soy Chopped Salad with Chicken appeared first on Do You Roux?.

Happy New Year! I figured I should start the year off healthy with some vegetables. But plain vegetables aren’t always my thing, so let’s spice them up a bit with these sugar snap peas.

Whenever I am given the option to choose a vegetable with dinner, I go with peas like 90% of the time. It’s a problem. And my wife doesn’t appreciate it so much. So even though this recipe is for peas, it is different because they’re still in the shell. Right?

For this, I busted out the wok that my wife got me as a present a while back. So then maybe she’d be a bit more inclined to enjoy the peas. A wok is not required, but it is quite helpful for this recipe.

Woks get hot very fast, have nice high sides for stirring, and cook rather quickly. The slight char that really sets this recipe apart is also much easier to acheive with the wok than the frying pan. Note that since I used a wok while making this recipe, cooking times may vary if you use a frying pan instead.

Prepping Sugar Snap Peas

While I enjoy the fresh, crisp crunch of sugar snap peas, the strings are displeasing. The strings are tough, chewy, and don’t go down easy. But don’t let that ruin the peas for you. You can follow this guide on sugar snap peas by Bon Appetit to remove the strings.

I’ll admit that removing the strings didn’t work out great for me. I think that it may work better with fresher peas. But I bought mine, and then they sat in the fridge for a few days. Longer than I wanted them to, but I didn’t end up making this recipe exactly when I thought I would.

With or without strings, they are still edible. It just makes them a little more pleasant to eat.

Semi Spicy?

I call this semi-spicy because it has a bit of heat, but not much. And you could tone it up or down depending on your own heat tolerances.

Ginger, chili oil, and chili garlic sauce give the heat to this recipe. So if you want it less spicy, then replace the chili oil with sesame oil. If you like it a bit more spicy than most, then add in crushed red pepper, gochujang, or some fresh chopped chiles.

I tend to like things a little spicy but my wife tends to prefer the milder side of food. However, these sugar snap peas were not too hot to handle when made following the recipe measurements.

Enjoy these stir-fried peas as a side to fried rice, dan dan noodles, or ramen.

Semi Spicy Sugar Snap Peas

Course: SidesDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

15

minutes

Total time

30

minutes

Sugar snap peas with a slight char and a lightly spicy soy and honey-based sauce are an easy weeknight side dish.

Ingredients

• 3 tablespoons soy sauce

• 2 teaspoons chili garlic sauce

• 2 teaspoons honey

• 2 tablespoons sesame oil

• 1 tablespoon chili oil

• 1 and 1/2 pounds sugar snap peas

• 1/2 cup chopped scallions (about 4 onions)

• 1 clove garlic, minced

• 1 teaspoon minced ginger

• (Optional) 1 teaspoon sesame seeds

Directions

• Mix the soy sauce, chili garlic sauce, and honey together in a bowl and set aside for later
• Heat a wok or frying pan on medium high heat and add sesame and chili oil
• Add garlic and ginger to the pan and stir for 1 minute
• Mix in the sugar snap peas, coat with the oil, and stir for 5 minutes
• Add onions and mixed soy/chili garlic/honey sauce and stir another 5 minutes until peas are cooked with a slight char and most of the liquid is gone
• Remove from heat, top with sesame seeds if desired, and serve them hot

Notes

• Cooking times may vary if you use a frying pan instead of a wok

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