Salmon With Blood Orange-Honey-Habanero Glaze

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Salmon with Blood Orange-Honey-Habanero glaze. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Salmon with Blood Orange-Honey-Habanero glaze is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmon with Blood Orange-Honey-Habanero glaze estimated approx 30 min.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Salmon with Blood Orange-Honey-Habanero glaze using 9 ingredients and 4 steps. Here is how you cook that.

I was in inspired by blood oranges to create something delicious. This came out really well!

Ingredients and spices that need to be Get to make Salmon with Blood Orange-Honey-Habanero glaze:

1. 2 blood oranges, juiced and zested
2. 2 tablespoons honey
3. 1/4 cup brown sugar
4. 2 teaspoons smoked paprika
5. 1 habanero, chopped
6. 1 teaspoon Worcestershire sauce
7. 1/4 cup water
8. 2 salmon filets (approximately 1/3 lb each)
9. 2 tablespoons tarragon, chopped

Steps to make 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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