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.
MyRecipes MARCH 2007
1. 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.
2. 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.
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