And it returns! It’s been almost a full year my last weekend foray into the kitchen but since I put this back on my list of new year’s resolutions, I’m hoping to get more in the groove of cooking. I’m pretty much on the clock in terms of living at home and I’m going to have to cook for myself and the bf and eventually our kids. I might as well get more comfortable in the kitchen where I can still ask my mom for help if I need it. I did make a couple other dishes before this but nothing really to write home about. Okay, so there could potentially be a story. I’ll work on it.

Anywho, we had some salmon that my mom was going to cook so I decided to find a recipe and make it myself. I’m not sure what made me look for an orange glazed recipe but I suddenly wanted some. I found this recipe through the wonders of Google and it’s delicious. I’d definitely make it again. Not only is it super easy but you can essentially use this marinade for other meats. Mmm, meat.

Asian Crispy Orange-Glazed Salmon
via Tastebook

2/3 cup orange juice
3 tbsp rice wine vinegar
2 tbsp lite soy sauce
1 tsp crushed red pepper flakes
1 (1″ piece) fresh ginger grated
4 (4-6 ounce) salmon fillets
2 tbs olive oil
salt, to taste
freshly ground pepper
2 tbs honey

1) Stir together orange juice, rice wine vinegar, soy sauce, crushed red pepper flakes, and ginger in a bowl.

2) Drizzle 1 tbs olive oil into a baking pan. Add salmon and turn to coat.

3) Pour liquid mixture over salmon and let marinade for 30 minutes or more.

4) Remove salmon from dish and reserve marinade. Season salmon with salt and pepper.

5)  Heat a large nonstick skillet over Medium High heat and add remaining 1 tbsp olive oil. Cook salmon 3-4 minutes per side and remove from pan.

6) Pour reserved marinade into skillet and add honey. Heat for 3 minutes or until syrupy. Serve over salmon.