Monday, May 2, 2011

Soy-Glazed Salmon with Arugula & Orange Salad

Three words. Easy. Fast. Delicious. This recipe is an adaptation from a Martha Stewart Everyday Food recipe. The original recipe calls for a watercress salad - I personally find watercress difficult to eat and generally gritty, so I subbed baby arugula and it works great. The original recipe can be found (here) if you prefer the watercress salad.


Recipe Notes

Steam some basmati rice in a rice cooker while you prepare the fish and salad - everything is ready just about the exact same time. Couldn't be easier or quicker.


  • 2 tbsp. soy sauce

  • 4 tsp. honey (divided)

  • 2 oranges, peeled and segmented, with juice reserved from membranes

  • Salt & pepper to taste

  • 1 tsp. rice vinegar

  • 1 tbsp. vegetable oil

  • 4 salmon fillets, approx. 6 oz. each

  • 1 bunch watercress OR several cups of baby arugula (my preference)

  • 1/2 small red onion, thinly sliced


1. In a small bowl, whisk together soy sauce, 3 tsp. honey, and juice from two segmented oranges to create a glaze. Season with salt and pepper.

2. In a larger bowl, whisk together one tbsp. glaze, remaining tsp. honey, rice vinegar, and oil. Set aside - this will be your salad dressing.

3. Heat broiler with rack 4 inches from heat.

4. Line a rimmed baking sheet with foil. Season salmon with salt and pepper and broil for 5 minutes. I lightly brush on a small amount of glaze before this initial broil - the recipe does not call for this.

5. Remove fish from the oven after 5 minutes and brush with glaze. Broil until opaque throughout, approximately 2-4 minutes more depending on fish thickness. Brush with additional glaze.

6. Add orange segments, watercress OR arugula, and sliced red onion to salad dressing. Toss until coated.

7. Serve fish over white or brown rice with salad.

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