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Soy/Orange glazed salmon

This dish is straight forward and requires very little prep work. The level of seasoning (make sure you use low sodium soy sauce) is nicely balanced with the orange. Increase the ginger, scallions, or garlic to your liking.


  • 2 tablespoons vegetable oil, such as grape seed
  • 4 – 5 cloves garlic, minced
  • 2 tablespoons minced peeled fresh ginger (peel the fresh ginger with the edge of a metal spoon, slice into “coins” then turn 1/4 turn and slice again and continue mincing until reaching desired result)
  • 1 bunch scallions, thinly sliced
  • 6 tablespoons thawed orange juice concentrate
  • 4 tablespoons low-sodium soy sauce
  • 4 skinless salmon fillets, about 1/2 pound each
  • Cooked rice, for serving


  1. In a large skillet, heat oil over medium heat. Add the ginger, and scallions; cook until scallions begin to soften, about 2 Р3minutes. Add the ginger into the mixture and saut̩ being careful to not let brown.
  2. In a small bowl, combine juice concentrate, soy sauce, and 1/2 cup water. Add this mixture to skillet and bring to a simmer. (Reminder that a simmer is a gentle “bubbling” and not a rolling boil).
  3. Add fish, cover, and cook until opaque throughout, 6 to 8 minutes.
  4. Removed the fish from the skillet and set aside. Reduce the sauce a bit until it becomes slightly thick.
  5. Place a serving of rice onto a plate and drizzle with a bit of the sauce.
  6. Place a piece of fish on top of each serving of rice and drizzle with more of the sauce.

Note: If salmon fillets are not available, other light / flaky fish may be used such as halibut, or cod.

This recipe was inspired by a MSL recipe and has been adapted.

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