Orange Teriyaki Glazed Salmon Steak

Salmon is the absolute favorite with my kiddos, whenever we have salmon served on dining table they will be asking for more and more till there is none left in the plate. 

My usually style is teriyaki sauce, but today I decided to make something tangy instead, I'm in the mood for citrus. So I decided to add some fresh orange juice into it.

The taste? Absolutely delicious, even big guy approved.

Making is really simple, just make sure you have some fresh salmon steaks, or blocks, either way they taste good and contains the omega 3 oil which is good for brain development. So happen Aeon Big was having promotion for Alaskan salmon and we managed to get 3 blocks for only RM33+.

  

  

I added some omelette with salmon flakes. Delish!

Serving for my little boy, he shared half of the steak with the younger sister.

 

Preparation time: 5 minutes

Cooking time: 15 minutes

Serving for: 4 pax

Ingredients:

• 3 salmon steaks of approximate 150gm each

• some white sesame seeds for garnishing 

For Marinate:

• 1 teaspoon salt

• 3 tablespoon teriyaki sauce

• 1/2 orange, juiced

•  a dash of pepper

For Glazing sauce:

• 1/2 orange, juiced

• 1 teaspoon of brown sugar 

• 1 tablespoon teriyaki sauce

• 1 tablespoon water 

The Making:

1. Rub the salmon steaks with salt and marinate them for at least half an hour. Keep them in a ziplock bag and place in the fridge, turn them around occasionally so the marinate is well absorbed into the steak.

2. Spray cooking oil over the non stick pan (or use a tablespoon of oil, and lightly coat around the pan), slowly place the salmon steak into the pan and let them cook for about 3 minutes on each side. Dish out and set aside to drip away the excess oil. (You may need to increase cooking time if the salmon steak is thick)

3. To make the sauce, just mix them up and pour into the pan, shimmer on high heat for about a minute until it's thicken, then scoop over the salmon steak right away. 

4. Sprinkled with some white sesame onto the salmon and serve hot. 

Absolutely no dipping sauce is required as this dish is so tasty to eat just as-is!

Bon appetite..