Baked Samon with Orange Sauce

by Millie Bentley

Greetings. Hope you’re all enjoying this summer weather. I hope you had a good fishing season so far. If you’re still having a yen for salmon, here’s a nice easy, delicious recipe.
Baked Salmon with Orange Sauce
1/3 cup balsamic vinegar (or cider vinegar)
2 ½ cups orange juice
¼ cup molasses
1 teaspoon minced fresh ginger (or ¼ teaspoon powdered)
½ cup Panko (Japanese bread crumbs)
2 tablespoons prepared mustard, coarse-grained
1 tablespoon olive oil
4 center-cut, skin on, salmon fillets (about 6 oz, 1 inch thick)
Place vinegar, orange juice, molasses and ginger in a saucepan or large skillet and bring to a boil. Reduce heat to medium-low and simmer about 15 minutes or until sauce is reduced to one cup.
Meanwhile combine Panko, mustard and oil in a small bowl; set aside. (Note: One can use other fine bread crumbs, but try to find Panko crumbs. They are fine and crisp – really good thing to have in your pantry.)
Line a rimmed baking sheet with foil. Place salmon on foil, skin side down. Spoon about half a cup of sauce over salmon; top with breadcrumb mixture, pressing down lightly. Place under broiler and broil for about 8 or 10 minutes or just until salmon flakes. To remove from pan, slide spatula under fillet, leaving skin on foil. Reheat remaining sauce and spoon over salmon. Four servings.
Until next week, dear Reader, vaya con Dios.