| Vermont Styled Salmon |
Recipe Type: Entree
- California Iceberg Lettuce, Shredded
- 1/3 Cup Dried Cranberries
- 1/4 Cup Cucumber, Thinly Sliced
- 1 Lb Salmon Fillet
- Kosher Salt and Ground Black Pepper
- 2 Teaspoons Olive Oil
- 1/3 Cup Tropicana Premium Orange Juice
- 2 Teaspoons Soy Sauce
- 2 Teaspoons Log Cabin Syrup
- Toss lettuce, cranberries and cucumbers in a large bowl. Set to the side.
- Slice salmon into 2 inch chunks and season with salt and pepper.
- In a deep skillet, heat up olive oil over low heat. Add the salmon and stir for 2 to 3 minutes.
- Add in the orange juice, soy sauce and maple syrup and let cook for about 5 minutes, or until the fish is cooked.
- Transfer the salmon to the salad bowl.
- Pour the juices from the skillet over the salad for extra flavor.
- Serve.
Note: You may also want to just saute the Salmon in this sauce and serve over a plate of rice if you’re not in the mood for a salad.
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