One-Pot Sticky Citrus Sockeye Salmon
This One-Pot Sticky Sockeye Salmon is a weeknight game-changer, delivering bold, citrusy flavours with minimal effort. Delicious sockeye salmon is seared to perfection and coated in a glossy, sweet-tangy glaze of blood orange, maple syrup, and fennel, with tender asparagus cooked right alongside for a complete meal in one skillet. Served with a nutty quinoa and wild rice blend, this dish is as colourful as it is tasty, perfect for a quick family dinner or an impressive yet easy gathering with friends.
Ingredients:
-
4x sockeye salmon portions (6 ounces each, skin-on, or portion a fillet)
- 1 tbsp extra virgin olive oil
- 1 garlic cloves, finely minced
-
2 tsp cornstarch
-
1 tsp fennel seeds
-
1/3 cup low-sodium chicken broth
-
1/2 cup fresh blood orange juice (or substitute with regular oranges)
-
1/4 cup pure maple syrup
-
1 bunch asparagus, trimmed and cut into thirds
-
2 x 250g packets microwaveable quinoa and wild rice blend
-
1 blood orange, halved and thinly sliced (or substitute with regular oranges)
-
Fresh basil leaves, for garnish
Instructions:
- Season sockeye salmon portions with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down, and cook for 3 minutes per side until golden and lightly crisp.
- In a medium bowl, mix cornstarch, minced garlic, fennel seeds, chicken broth, blood orange juice, and maple syrup. Season with a pinch of salt and pepper. Pour the mixture into the skillet with the salmon, then add asparagus. Cook for 4–5 minutes, until the salmon is cooked to your liking and the sauce thickens slightly.
- Meanwhile, prepare the quinoa and wild rice blend according to package instructions.
- Arrange blood orange slices over the salmon and sprinkle with fresh basil leaves.
- Serve the salmon and asparagus alongside the quinoa and wild rice blend, drizzling the sticky sauce over everything.
