Orange you glad to make this glazed salmon?

THE NOSHER/JTA — By the time January rolls around it’s time to face the music: We’ve indulged in latkes and sufganiyot (it’s only once a year!), avoided insulting co-workers by eating mounds of their homemade cookies (that they stayed up all night baking!), and rang in the New Year with a heaping stack of (you fill in the blank) made with copious amounts of butter.

So for a healthy change, I came up with this Asian-inspired salmon dish. After searching my winter markets I chose citrus for bright color and flavor, and balance it with my favorite local maple syrup.

The moist salmon fillets are a perfect foil for a glossy Asian glaze. This dish is fine served at room temperature and will make tasty leftovers.

I recommend serving it alongside Shannon Sarna’s Honey Whole Wheat Challah, which combines the best of a sweet indulgent challah with the healthfulness of whole wheat flour and even ground flax seed.

Orange Maple Glazed Salmon

Ingredients:
4 salmon fillets
¼ tsp salt
¼ tsp pepper
1 Tbsp sesame seeds
2 navel oranges (for zest and juice listed below)
3 Tbsp olive oil
2 scallions-chopped
4 cloves garlic- peeled and chopped
1 two inch piece fresh ginger- peeled and minced
1/3 cup maple syrup (grade B is best for cooking and baking)
1/3 cup fresh orange juice
3 Tbsp low sodium soy sauce
2 tsp sesame oil
2 tsp apple cider vinegar
1 Tbsp orange zest

Directions:
Rinse and pat dry salmon fillets.

Place on large plate and salt and pepper each piece. Set aside.

Heat a large, cast iron or non-stick frying pan. Do not oil. When the pan is hot add sesame seeds. Stir often and watch carefully to avoid burning. Toast until golden. Set aside in small dish.

Juice orange to fill 1/3 cup and set aside.

Grate or zest orange peel being careful to do so with a light hand. Do not zest white pith (it’s bitter). Measure 1 Tb. and set aside.

Wipe out frying pan and place on medium flame. Heat olive oil until glistening and place salmon filets, skin side down in pan. Cook for 2-3 minutes until golden.

Turn gently and brown the second side. Do not move fish while it is cooking. If skin sticks or falls off, it’s OK. It may be discarded if you like.

Remove fish from pan and set aside.

Place remaining ingredients (except sesame seeds) in pan and stir to combine. Cook 3-4 minutes, stirring frequently, until sauce is reduced and thickened.

If using a cast iron pan, return salmon to the pan and spoon sauce on top of fillets. If using a non-stick pan, place fillets in an ovenproof dish (spray with cooking spray to prevent sticking) and spoon sauce over fish.

Bake at 350 degrees Fahrenheit for 6-8 minutes or until fish is cooked to your liking. If you like the salmon, cooked through, it should flake with a fork.

Plate salmon with glaze from the bottom of pan and a sprinkle of sesame seeds.

Note: This dish may be served hot, warm or at room temperature. It makes great leftovers.

This honey whole wheat challah offers a sweet and healthy twist on a classic. (Shannon Sarna/JTA)

Honey Whole Wheat Challah

Ingredients:
1¼ cups lukewarm water
1½ Tbsp dry yeast
½ cup + 1 tsp sugar
2½ cups all purpose unbleached flour
2-2½ cups whole wheat flour
2 Tbsp ground flax seed
½ Tbsp salt
¼ cup vegetable oil
¼ cup honey
2 eggs
2 egg yolks plus 1 tsp water + 1 tsp honey
Whole flax seed, pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds (optional)
Thick sea salt (optional)

Directions:
In a small bowl, place yeast, 1 tsp sugar and lukewarm water. Allow to sit around 10 minutes, until it becomes foamy on top.

In a large bowl or stand mixer fitted with the whisk attachment, mix together ¾ cup whole wheat flour, ¾ cup all-purpose flour, salt and sugar. After the water-yeast mixture has become foamy, add to flour mixture along with oil and honey. Mix thoroughly. Pro tip: use the same cup to measure the honey as you used for the oil which will allow for easier clean-up of the sticky honey.

Add another ½ cup whole wheat flour, ½ cup regular flour and eggs and mix until smooth. Switch to the dough hook attachment if you are using a stand mixer.

Add another 1½-2 cups of mixed flour, mixing thoroughly and then remove from bowl and place on a floured surface. Knead remaining ½ cup flour into dough, continuing to knead for around 10 minutes (or however long your hands will last).

Place dough in a greased bowl and cover with damp towel. Allow to rise at least 4 hours, punching down at least once if possible.

Preheat oven to 350 degrees. Braid challah into desired shape. Allow challah to rise another 90 minutes, or until you can see the size has grown and challah seems light. This step is very important to ensure a light and fluffy challah.

In a small bowl beat 2 egg yolks with 1 tsp water and 1 tsp honey.

Brush egg wash liberally over challah. Sprinkle with seeds and thick sea salt if desired.

If making one large challah, bake around 28 minutes; if making two smaller challahs, bake 24-26 minutes. When making round challot, make sure the middle has cooked through, which might require an extra 1-2 minutes baking time.