Pan Seared Orange Mustard Salmon – ready in 15, sticky, saucy, insanely delicious, minimal prep and almost gourmet. Does it get any better than this?
We’ve recently started seeing Norwegian Salmon at Foodhall in Bangalore and I had to go get some. Eating salmon hasn’t always been a great experience in India, even at the really expensive places. You drop a bomb on a salmon dish, and then you get overcooked, rubbery fish which is doused in sauce and served with a meagre portion of veggies on the side.
It’s an expensive fish to buy and so important that you treat it right. Don’t be scared about cooking some though. It’s quite a sturdy fish; really tender, flaky if cooked right. It has a gorgeous flavor of it’s own so let’s not use overpowering spices or masala. Instead I like to use whatever’s in season to make a light, but flavorful sauce that compliments the salmon. Case in point: orange mustard salmon.
I know I’m doing all kinds of fancy talk here but it’s quite simple you guys. I got some frozen salmon, and let it thaw overnight in the fridge. Another hour or so on the counter and it came down to room temperature which is exactly how it should be when you start cooking it. This is probably the most important step when it comes to pan searing salmon because if the centre of the fish is cold, you’ll mostly end up undercooking the centre or overcooking it and making it really rubbery in the process.
When you buy a fish like salmon, you better treat it right. Which isn’t so tough to do, because salmon like any other fish cooks really fast and doesn’t really need much. Even a quick dash of salt, pepper and some lemon can give you a dish fit for the kings.
I had some oranges on hand and there’s always mustard in the fridge for mustard lovers like us. A bit of freshly squeezed orange just, some orange rind, honey, soy, ginger and ground mustard (not dijon) and that’s your sauce. Whisk it together, pan sear the salmon, add some sauce and we were done.
I actually served it with some stir fried barley on the side and we were such happy people! Denver especially who loves Salmon.
You can buy fresh or frozen Norwegian Salmon at Foodhall outlets across the country. For more recipe inspiration, go visit the Norwegian Salmon Festival at Foodhall!
Pan Seared Orange Mustard Salmon
- 1 teaspoon Butter
- 3 Salmon Filets
- 1/2 cup Orange juice
- 1 Oranges Zest o
- 1 tablespoon Ground Mustard
- 1 teaspoon Light Soy Sauce
- 1 teaspoon honey
- 1 teaspoon Rice wine vinegar
- Salt to taste
- Sesame Seeds for topping
- Heat butter in a cast iron skillet and add the salmon filets skin side down. Cook the salmon for 4-5 minutes till the skin is slightly crispy.
- Whisk together orange juice, zest, mustard, soy sauce, honey, vinegar and salt in a small bowl and add it to the pan. Bring this to a quick boil and simmer the sauce for 2-3 minutes till it thickens up. Gently flip the salmon and coat it with sauce (I like to spoon the sauce all over). Top with sesame seeds and serve immediately.