Ingredients
3/4
cup orange juice
1/2
cup white wine
1/4
cup ketchup
1/4
cup gluten-free low-sodium soy sauce
2
tablespoons honey
1
teaspoon gluten-free white miso
5
cloves garlic, crushed
1
piece (1 inch) gingerroot, peeled, crushed
4
salmon fillets, skin on (4 oz each)
1
teaspoon olive oil
Fresh cilantro leaves
Lime wedges
Hot cooked brown rice, as desired
Preparation
In large bowl, beat orange juice, wine, ketchup, soy sauce, honey and miso with whisk until miso has dissolved. Add garlic and gingerroot. Place 1 cup of the marinade in 1-quart saucepan. Heat over medium-low heat; simmer 15 to 20 minutes or until mixture is reduced by half. Strain marinade to remove garlic and ginger pieces.
Meanwhile, place salmon fillets in bowl with remaining marinade. Cover; let stand 20 minutes to blend flavors. (Mixture can be covered and refrigerated up to 2 hours.)
Heat oven to 400°F. Place oil in ovenproof 12-inch skillet. Place skillet in oven about 1 minute or until hot. Add salmon, skin side down. (Discard remaining marinade from bowl.) Bake salmon 8 to 10 minutes or until fish flakes easily with fork. Remove skillet from oven.
Turn oven control to broil. Brush tops of salmon with reduced marinade. Broil 4 to 6 inches from heat 2 to 3 minutes or until salmon starts to brown.
To serve, place salmon fillets on 4 serving plates; drizzle with reduced marinade. Top with cilantro and lime wedges. Serve with rice.
