The sweetness of orange juice tempers the heat of the chile pepper and red pepper flakes in this Thai-inspired dish, but it still has quite a kick.
2/3 cup orange juice
3 tablespoons rice wine vinegar
2 tablespoons lite soy sauce
1 small red Thai chile pepper, thinly sliced
1 teaspoon crushed red pepper flakes
1 (1-inch) piece fresh ginger, grated
4 (4- to 6-ounce) salmon fillets
2 tablespoons olive oil, divided
Salt, to taste
Freshly ground pepper, to taste
2 tablespoons honey
Hot cooked rice
Garnishes: sprouts, fresh cilantro, carrot and pepper strips, and edamame*
How to Make It
Stir together first 6 ingredients in a glass baking dish or shallow bowl. Add salmon, and drizzle with 1 tablespoon olive oil, turning to coat evenly. Marinate at least 30 minutes. Remove salmon, reserving marinade, and season with salt and pepper.
Heat a large nonstick skillet over medium-high heat, and add remaining 1 tablespoon olive oil. Cook salmon 3 to 4 minutes per side or until fish begins to flake with fork; remove from pan. Pour reserved marinade into skillet, and add honey. Heat about 3 minutes or until syrupy. Serve salmon warm over a mound of rice, topped with sauce. Garnish, if desired.
*Edamame is available in the freezer section of most supermarkets.