What can I tell you, oranges, soy sauce, and salmon is a real love triangle! Incredibly delicious, especially with a fresh green salad …
- 1.2 kg salmon fillets
- 600 g frozen green beans
- 3 oranges
- 4 cloves garlic
- 3 cm fresh ginger root
- 100g butter, plus more for greasing form
- 2 tbsp. l. Dark soy sauce
- 2 tbsp. l. white wine vinegar
- salt, freshly ground black pepper
Step by step recipe for cooking
Wash brush oranges, remove them with a little zest and squeeze the juice. Zest finely chop. Add the zest, pour juice, 2 tbsp. l. soy sauce and white wine vinegar in a saucepan.
Peel the ginger peel and grate on a fine grater directly into the pan with the orange juice. Add salt and pepper to taste. Bring to a boil and cook over low heat, stirring occasionally, for 4 minutes.
Remove the sauce from the heat. Cut half of the butter in small pieces and stir them one by one into the sauce. Keep the sauce warm.
Squash, peel and finely chop the garlic. Melt the remaining butter in a saucepan, put the beans, without defrosting, sprinkle with garlic, salt and pepper. Cover and cook over medium heat, shaking, about 7 minutes.
At the same time, prepare the fish. Cut the fillet into 6 equal pieces, rub each soy sauce and black pepper on all sides. Put the fish in a generously buttered baking dish skin side up, brush with orange sauce. Put in a preheated 200 ° C oven included directly under the grill.
Fry the fish in the oven for 5 min., Remove, flip, again pour orange sauce and return under the grill for another 3-5 minutes. Serve with green beans and orange sauce