I made this one today and it was so delicious.
1 tbsp olive or avocado oil
4 (5 or 6-oz) wild-caught salmon fillets
Sea salt and freshly ground pepper to taste.
2 green onions, finely chopped
Sweet Spicy Orange Sauce.
2 cups freshly squeezed orange juice
4 cloves fresh garlic, minced
1 small sweet onion, finely chopped or grated
1 tbsp fresh ginger, peeled and grated
1/4 cup no sugar added orange marmalade
2 tbsp apple cider vinegar
1 red chilli pepper, seeded and finely chopped
2 tbsp gluten-free flour or arrowroot powder.
Heat a medium wok/saucepan over medium-low heat.
Add in all of your orange sauce ingredients and whisk until well combined.
Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring every second.
Next, using an immersion blender, very carefully puree this sauce until smooth, then cover with a lid and set aside.
Season your salmon fillets with sea salt and pepper.
Heat oil in a large wok/skillet and once hot add in salmon, sear until beautifully golden brown about 3 minutes on each side.
Drizzle in your sauce over and continue to cook until hot and bubbly, about 3-4 minutes more.
Once your fish is cooked and flakes easily with a fork, remove from heat and garnish with green onion.
Serve with cooked brown rice and chopped cucumbers if desired.