Salmon with Blood Orange-Honey-Habanero glaze
Salmon with Blood Orange-Honey-Habanero glaze

Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, salmon with blood orange-honey-habanero glaze. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Salmon with Blood Orange-Honey-Habanero glaze is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Salmon with Blood Orange-Honey-Habanero glaze is something that I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can cook salmon with blood orange-honey-habanero glaze using 9 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Salmon with Blood Orange-Honey-Habanero glaze:
  1. Prepare 2 blood oranges, juiced and zested
  2. Get 2 tablespoons honey
  3. Get 1/4 cup brown sugar
  4. Take 2 teaspoons smoked paprika
  5. Take 1 habanero, chopped
  6. Make ready 1 teaspoon Worcestershire sauce
  7. Make ready 1/4 cup water
  8. Prepare 2 salmon filets (approximately 1/3 lb each)
  9. Prepare 2 tablespoons tarragon, chopped
Instructions to make Salmon with Blood Orange-Honey-Habanero glaze:
  1. Add blood orange juice, zest, honey, brown sugar, paprika, habanero, Worcestershire sauce and water to a saucepan and bring to a boil. Reduce heat and simmer until reduced to a glaze-like consistency, about 15-20 minutes
  2. While the glaze reduces, prepare the salmon filets. Season with salt and pepper and a dash of smoked paprika.
  3. Add 1 tablespoon of oil to a pan and heat to almost smoking. Add salmon, skin side down (if it has a skin). Cook until the skin is crisp, then flip, brush on a layer of glaze and cook until the the salmon is to your desired doneness (usually 3-7 minutes).
  4. Remove the salmon from the heat, add more glaze and garnish with chopped tarragon

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