Recipe Page: Oranges

Orange Glazed Salmon

Duration: 30 minutes

Delightful salmon with a light orange twist.

Utensils

  • Baking dish

Ingredients

  • 4 salmon fillets
  • Zest and juice of 2 oranges
  • 1/4 cup soy sauce
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustar
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Orange slices for garnish

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. In a bowl, whisk together orange zest, orange juice, soy sauce, honey, Dijon mustard, minced garlic, salt, and black pepper.
  3. Place salmon fillets in a baking dish and pour the orange glaze over them.
  4. Bake in the preheated oven for 12-15 minutes or until the salmon is cooked through.
  5. Garnish with orange slices before serving.

Orange and Pecan Quinoa Salad

Duration: 15 minutes

Sweet and delicious, a truly unique salad.

Utensils

  • Large mixing bowl

Ingredients

  • 1 cup quinoa, cooked and cooled
  • Zest and juice of 1 orange
  • 1/2 cup pecans, toasted and chopped
  • 1/2 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste
  • Orange segments for garnish

Instructions

  1. In a large bowl, combine cooked quinoa, orange zest, orange juice, toasted pecans, dried cranberries, chopped fresh parsley, olive oil, salt, and black pepper.
  2. Toss the ingredients until well combined.
  3. Garnish with orange segments before serving.

Orange and Ginger Tofu Stir-Fry

Duration: 35 minutes

A stir-fry jam-packed with flavour with a hint of sweetness.

Utensils

  • Wok or large pan

Ingredients

  • 1 block firm tofu, pressed and cubed
  • Zest and juice of 1 orange
  • 2 tablespoons soy sauce
  • 1 tablespoon maple syrup
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • Mixed stir-fry vegetables (broccoli, bell peppers, snap peas)
  • Cooked rice for serving

Instructions

  1. In a bowl, whisk together orange zest, orange juice, soy sauce, maple syrup, grated fresh ginger, minced garlic, and cornstarch to create the sauce.
  2. In a wok or large pan, heat vegetable oil over medium-high heat.
  3. Add cubed tofu to the wok and stir-fry until golden brown. Add mixed stir-fry vegetables and continue to stir-fry until they are tender-crisp.
  4. Pour the orange-ginger sauce over the tofu and vegetables. Stir to coat evenly and simmer until the sauce thickens.
  5. Serve the orange and ginger tofu stir-fry over cooked rice.