One Pot Sticky Salmon

 

Ingredients:

4 x 160g pinboned salmon portions, skin off

1 T olive oil

2 garlic cloves, crushed

2 t cornflour

1 t fennel seeds, crushed

1/3 C chicken stock

½ C fresh navel orange juice

¼ C maple syrup

1 T wholegrain mustard

1 bunch asparagus, trimmed, halved

1 navel orange, halved, very thinly sliced

Fresh mint leaves, to serve

Cooked rice, to serve

 

Method:

1. Season salmon with salt and pepper. Heat oil in a large frying pan over medium-high heat. Add salmon. Cook for 3 minutes each side or until browned.
2. Meanwhile, combine cornflour, garlic, fennel seeds, stock, orange juice and maple syrup in a medium jug. Season with salt and pepper.
3. Add asparagus to the pan with the salmon. Pour over the sauce mixture. Cook for 4 minutes or until salmon is cooked as desired and sauce thickens.
4. Top salmon with sliced orange. Sprinkle with mint. Serve in the pot with rice alongside.

 

Recipe adapted from taste.com.au

Serves 4.

 

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