A very refreshing way to prepare
salmon that has a hint of both
citrus and Asian flavors...
Servings: (8)
Prep: 10 mins |
Cook: 15 mins.

Posted: by Sandra


2 lbs fresh boneless and skinless salmon chunks, cut into 1-1/2” cubes
1-½ cups all-purpose flour
2 eggs, beaten
Kosher salt and freshly ground pepper, to taste
Peanut oil for deep-frying

1-½ cups water
3 tablespoons freshly squeezed orange juice
3 tablespoons freshly squeezed lemon juice
1/3 cup rice vinegar
3 tablespoons low-sodium soy sauce
2 teaspoons orange zest, grated
2 teaspoons lemon zest, grated
1 cup brown sugar
1 teaspoon gingerroot, grated
--(I de-skin fresh ginger, then cut it into 1” cubes and freeze it, so I always have it on-hand)
2 garlic cloves, minced
1 shallot, finely chopped
1 teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons cold water
Kosher salt and ground pepper, to taste

---Freshly chopped parsley for garnish
---Prepared steamed jasmine rice for serving


Start by making the steamed jasmine rice 20 minutes prior to preparing the lemon-orange salmon.

For the salmon, combine flour, salt, and pepper. Dip salmon cubes in egg mixture, and then toss in flour mixture to coat. Deep fry salmon cubes in batches at 375 degrees in an electric skillet (or deep-fryer), for 2 to 3 minutes, just until done (do not overcook or salmon will be dry). Remove to paper towel-line plate, and set aside.

Meanwhile, in a large saucepan combine 1-½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce, and whisk over medium heat for a few minutes. Stir in brown sugar, orange and lemon zest, ginger garlic, and onion. Bring to a boil. (Taste for seasoning, adding kosher salt and ground pepper, if needed.)  Combine cornstarch with 2 tablespoons of cold water to form a slurry. Slowly drizzle slurry into sauce while whisking, until it thickens. Add deep-fried salmon cubes to sauce, gently folding to combine, just to heat through.

Serve immediately family-style by transferring asian lemon-orange salmon to a large platter, and garnish with reserved green onions. Place asian lemon-orange salmon along side steamed rice on serving plate. ~ Enjoy!


Tip: This recipe is also fantastic with halibut, or chicken!

1 comment:

sandra said...

These flavors are a marriage made in heaven, and it is relatively quick and easy to make!


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