A Day in the Life » Blog Archive » Spice-Glazed Salmon: In general, salmon boasts impressive amounts of B vitamins, protein, potassium and selenium, but the key reason it deserves a place of honor on your grocery list is its high omega-3 content. Omega-3s are a special type of polyunsaturated fat that have been linked to heart health. Omega-3s reduce blood clotting, lessening the chance of fatal heart attacks; they can reduce triglyceride levels; and they can protect the heart from potentially fatal rhythm abnormalities.
Orange juice with salmon isn’t as weird as it might seem; the combination isn’t too far from a lemon wedge with white fish. O.J. gives the glaze a tangy, slightly sweet flair, and fresh ginger provides a bit of a bite that perfectly complements the fish’s richness.
Serve this with a fruity rice pilaf—sauté a chopped shallot or half an onion in a little olive oil, then add rice and sauté for a minute or two before adding broth or water and 1/2 cup of dried cranberries or golden raisins—and braised bok choy.
For 4 servings:
2 tablespoons soy sauce
2 to 3 nickel-sized slices of peeled fresh ginger
1 (3-inch) cinnamon stick
1 teaspoon allspice berries
2 whole cloves
3/4 cup orange juice
4 salmon fillets (about 6 ounces each)
Combine the soy sauce, ginger, cinnamon, allspice, cloves and orange juice in a small nonreactive saucepan and bring to a boil. Reduce the heat to medium and cook until thickened and syrupy, about 10 minutes. Remove the solids (either pick them out or pour the sauce through a strainer).
Preheat the broiler. Line a broiler pan with foil and spray the rack with nonstick cooking spray. Rinse the salmon and pat it dry with paper towels. Set the salmon fillets on the rack. Broil 5 minutes. Brush the fish with about half of the glaze. Broil until the glaze is lightly browned and the fish flakes easily when tested with a fork, 3 to 5 minutes longer. Serve with the remaining glaze on the side.
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