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Salmon with Orange-Ginger Sauce
arugula salad with bell peppers and almonds

Active: 40 min Total: 40 min
The sweet and tart orange-ginger sauce used to top this oven-roasted salmon also makes a flavorful dressing for a side salad with arugula, peppers and almonds.
Dependency
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Salmon with Orange-Ginger Sauce:
  • Salmon - 1 lb
  • Lime - 1, zest and juice of
  • Ginger, fresh - 1 inch, grated
  • Orange juice (store-bought or fresh-squeezed) - 2 cups
  • Mustard, dijon - 1 tsp
  • Cumin, ground - 1/4 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Arugula Salad with Bell Peppers and Almonds:
  • Bell peppers, red - 1, thinly sliced
  • Avocados - 2, chopped
  • Arugula (sub chopped baby spinach or mixed greens) - 5 oz
  • Almonds, sliced - 1/2 cup

Nutrition Facts

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Prep

  1. Slice bell peppers. (Can be done up to 3 days ahead)
  2. Salmon - Rinse and dry fish. Lightly salt and pepper. Zest lime and scatter zest over the top of the fish.
  3. Ginger - Prep as directed. (Can be done up to 4 days ahead)
  4. Avocados - Prep as directed.

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Make

  1. Preheat oven to 425F (218C) degrees.
  2. Heat orange juice and ginger in a small saucepan over medium-high heat. Bring to a boil and allow to continue boiling (reduce heat if it looks like it will boil over) until it reduces to a third of its original volume, ~10 minutes. Remove from heat and whisk in mustard, lime juice, cumin and red pepper flakes. Season with some salt and pepper.
  3. Line sheet pan with foil and brush with some cooking oil. Add salmon and bake for 8 to 12 minutes (note: the general rule is 8 to 12 minutes for salmon that is 1” (2.5 cm) at its thickest point, so adjust as needed).
  4. Toss arugula with bell peppers and almonds. Add half the sauce to salad and toss to combine. Serve salmon with the remaining sauce over the top and salad on the side. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (125)
Gluten-free (13)
Paleo (14)
Vegetarian (22)

69 reviews

Didn't love the sauce--wish I would have left out the red pepper flakes and cumin. It did reduce down to a nice thickness after about 30 minutes.

By: Jen
Posted: May 04, 2017
Diet: Paleo
0 Helpful

I doubled the red pepper flakes and cumin for more heat which I liked. Subbed a non-dairy coconut-based yogurt to make it vegan.

By: Katie
Posted: Oct 17, 2015
Diet: Vegetarian
0 Helpful

There was a lot of extra sauce. Not really sure what happened. It was also really liquidy. Maybe needed to reduce more.

By: Meryl
Posted: Oct 13, 2015
Diet: Original
0 Helpful

Felt the salmon was kind of bland. Cous cous salad was amazing though.

By: Elizabeth
Posted: Sep 27, 2015
Diet: Original
0 Helpful

Sauce is great, and easy.

By: Heather
Posted: Sep 25, 2015
Diet: Gluten-free
0 Helpful

The paleo version was delicious, namely because of the simple orange sauce recipe, and I'd make it again. Because I made the portion size for 2, it only called for 1 cup of orange juice and I did not experience the same frustration as others did with the sauce not reducing.

By: June
Posted: Sep 22, 2015
Diet: Paleo
0 Helpful