Skip to main content

Orange Foods + Citrus-Glazed Salmon #7Days7ColorsChallenge


Here we are at Day Two of the #7Days7ColorsChallenge! You can read more about it: here. Today is brought to you by the color orange.


Years ago, when we lived in the Mid-West, I had a disconcerting conversation with another parent at my son's third birthday party. "Do you have any orange food?" he asked. "My daughter is an on orange food kick," he continued, "and she will only eat orange food."

Oh, sure. I have some carrots and mandarins. Will that work?

I remember thinking he was embarrassed as he explained what he meant. But, in hindsight, I don't think he was embarrassed; he was just matter-of-fact. "No, I mean orange as in Doritos or Cheetos or Cheez-Its."

She likes cheese, then. I have Colby which has orange spots in it. Do you want that?

"Do you have any slices of American cheese?"

No.

I finally found a package of Goldfish in the pantry that kept her happy till the cupcakes which weren't orange. But I'm pretty sure she did eat her cupcake.

When I say orange food, I'm not talking about processed cheese products. I'm talking about carrots, pumpkins, peppers, and tree pumpkins?! Last autumn I was at an event where a gingerbread cake was served with cubes of fresh persimmon scattered over the top. One of the guests asked, "What's a persimmon?"

Before I could answer, another guest answered, "It's a tree pumpkin."

I almost spit my wine out I was laughing so hard. But it made sense! And, now, my family and I jokingly call these 'tree pumpkins.' Just another orange food we love!

Speaking of orange foods, here are some of my previous recipes that involve foods with natural orange hues...

And here's a dinner that I served with orange colors and flavors everywhere. I made citrus-glazed salmon and served it on top of sesame-soy noodles and barely blanched golden cauliflower. I suppose the cauliflower might qualify more a a yellow food, but I counted it as orange!

Citrus-Glazed Salmon

These Citrus-Glazed Salmon fillets are pan-fried in a gorgeous honey-orange-garlic sauce, with a splash of soy for added umami flavor! I was lucky enough to pick up some wild-caught, local salmon. Generally, I serve 4 to 6 ounces per person.


Ingredients

  • 2 T olive oil
  • 2 shallots, peeled and diced
  • 4 cloves garlic, peeled and pressed
  • four 6-ounce salmon fillets, with or without skin (mine had the skin)
  • 1/4 C freshly squeezed orange juice
  • 2 T honey
  • 2 T soy sauce
  • 1 t sesame oil
  • 2 T fresh cilantro, chopped
  • black sesame seeds, for garnish
  • Half an orange, sliced to serve

Procedure
Heat oil in a pan or skillet over medium heat. Add the salmon, skin-side down, and sear on one side for approximately 3 to 4 minutes. Flip salmon and sear for another 2 minutes. Pour in the orange juice and allow to reduce to half the quantity, approximately 1 to 2 minutes. Add the garlic and cook until fragrant.


Add in the honey, soy sauce and shallots. Bring to a simmer until reduced to a nice syrup develops.


Remove from heat once the salmon is cooked through. Turn the salmon to get it completely covered in the citrus glaze. Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Sprinkle with fresh cilantro, place an orange slice on top, and garnish with black sesame seeds.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa