Dinner

Soy Marmalade Glazed Salmon

Elevate dinnertime with a flavorful blend of sweet, salty, and tangy elements. The rich soy marmalade glaze infuses salmon with savory-sweet depth, while roasted Jerusalem artichokes offer an earthy contrast. A burst of citrus from the tangerine dressing ties everything together, and a sprinkle of furikake adds a delightful, umami-packed finish.

December 30, 2024

By Gourmet Glow

Ingredients

4 Salmon Fillets, skin on
3tbsp Marmalade
1tbsp Shoyu Soy Sauce
Oil to shallow fry
Furikake to serve

Jerusalem Artichokes

800g Jerusalem Artichokes
3tbsp Rapeseed Oil
20g Butter

Tangerine Ginger Dressing

50ml tangerine Juice plus zest of 3 tangerines
50ml Grapefruit Juice
150ml Olive Oil
2tsp Honey
1tsp wasabi Paste
2tsp Ginger, finely grated.
1 Garlic Clove, minced.
¼ tsp Fine Salt

Directions

Preheat oven 350F. Scrub the artichokes clean and chop into bite sized pieces. Mix in a bowl with the rapeseed oil and roast for 45 minutes or until tender and golden.

Meanwhile, mix all the dressing ingredients in a jar and shake to combine. Taste, adjust the seasoning to your liking and set aside.

Heat a large pan over a medium heat and add 3 tbsp olive oil. Add the salmon, skin side down and fry for 3-5 minutes or until the skin is crisp and the flesh has turned opaque halfway up. Flip, cook one minute more then turn back over. Mix the marmalade with the soy and brush over the flesh. Flip over for 30 seconds then removes from the pan.

Once the artichokes are cooked, mix through the butter, and divide between 3 plates, Top with a piece of salmon and drizzle over 1-2 tbsp of the dressing before sprinkling with furikake. Serve with extra dressing on the side.