Ingredients
1 tablespoon TAO Extra Virgin, Infused, or Pressato Olive Oil
4 (6-ounce) skinless salmon fillets
1/4 cup fresh orange juice, (about 1/2 an orange)
3 tablespoons honey
2 tablespoons Bourbon Barrel Bluegrass Soy Sauce
4 cloves garlic, crushed or minced
Salt and cracked black pepper, to taste
1/2 an orange, sliced to serve
Directions
Heat olive oil in a non-stick pan or skillet over medium-high heat. Place salmon in the pan, skin-side up, and sear for 3-4 minutes. Flip the salmon and sear for an additional 2 minutes.
Pour orange juice into the pan and let it reduce to half the quantity, which takes approximately 1 minute if the pan is hot enough. Add garlic and cook until fragrant for about 30 seconds. Move the salmon to the sides of the pan and add honey and soy sauce, stirring well to combine all flavors.
Bring the mixture to a simmer until it reduces to a syrup-like consistency, which takes about 30 seconds to 1 minute. Move the salmon around in the sauce to evenly coat it. Once the salmon is cooked to your liking, remove the pan from the heat.
Season with salt and pepper to taste. Drizzle the sauce over the salmon before serving. It pairs well with rice, noodles, steamed vegetables, or salad.
Notes: To achieve crispy and charred edges, if you are using an oven-safe pan or skillet, broil (or grill) the salmon during the last 2 minutes of cooking. Remember to preheat your broiler while the salmon is cooking on the stove.
Adapted from CafeDelites.com