1 medium yam, peeled, sliced to 3/8 inch slices and halved
1 cup orange juice
1/2 cup honey
2 tbsp cider vinegar
2 tbsp soy sauce
1 tsp Tobasco sauce
2 tbsp cornstarch
2 tbsp water
1/2 cup sliced almonds
2 cups cooked rice, your preference
Instructions
In a saucepan, whisk honey, vinegar, orange juice, vinegar, soy sauce, and tobasco. Bring to simmer, stirring constantly until it begins to thicken (6-8 minutes.) In small bowl, whisk cornstarch and water. Add half to saucepan to thicken sauce. Add more if needed to reach desired consistency. Add chunks from 1 orange. Put off stove until salmon is cooking.
Cut salmon into approx. 1 inch cubes. Add 3 tbsp. olive oil to skillet and bring to heat. Cook in skillet on medium-high heat, adding onion, garlic and remaining orange chunks. Cook until salmon is just done and onions and yam pieces are tender. Add almonds for the last 3 minutes of cooking.
Return sauce to low heat as salmon is cooking.
Serve salmon mixture over rice, topped with orange sauce.
Originally Submitted
7/24/2010
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