Servings: 4
Preparation time: 35 minutes
Cooking time: 12 to 15 minutes
Ingredients
250 ml (1 cup) sugar
250 ml (1 cup) salt
4 skinless salmon steaks
60 ml (4 tbsp) butter
3 oranges, sliced
1 clove garlic, minced
2 sprigs thyme, leaves removed
15 ml (1 tbsp) pink peppercorns
60 ml (4 tbsp) vegetable broth
16 to 24 cherry tomatoes, halved
30 ml (2 tbsp) parsley leaves, chopped
60 ml (4 tbsp) green onion, sliced
4 servings cooked quinoa
4 servings cooked green beans
Salt and pepper to taste
Preparation
In a bowl, mix the cup of salt and sugar.
Cover the salmon fillets with the mixture and marinate for 30 minutes.
Rinse under water then dry the salmon fillets.
In a hot pan, brown the salmon fillets in the melted butter, 1 minute on each side. Remove and set aside.
In the same pan, brown the orange slices.
Add the garlic, thyme, pink pepper, broth, salmon, tomatoes, salt, pepper and cook over low heat for 10 minutes. Check the seasoning.
Sprinkle the parsley and green onion on top.
Serve the orange salmon with quinoa and green vegetables
