Orange Ginger Glazed Salmon and Shrimp

Suggested Pairing: Paso Robles, CA or Sonoma, CA Pinot Noir

• Four (6 oz) sockeye salmon filets
• ¾ lb 21/25 shrimp, peeled and deveined
• ½ cup flour
• 1 tsp Lawry’s seasoned salt
• 4 TBSP Olive oil
• Lemon pepper to taste

For the glaze:

• 2 cups orange juice
• ¼ cup honey
• 2 TBSP roasted garlic puree
• 1 TBSP ginger puree
• 1 tsp ground ginger
• 2-3 sprigs fresh thyme
• Salt & Pepper to taste
• Cider vinegar to taste
• Cornstarch, water mixture to a light paste consistency, if needed

For the salmon:

Combine the flour and seasoned salt and coat each filet in flour mixture.  Heat 2 TBSP of the olive oil over medium-high heat and sear both sides for 1-2 mins.  Season with lemon pepper and set aside on oiled baking sheet, or large baking dish.  Toss shrimp with remaining 2 TBSP olive oil and lemon pepper, lay flat on baking sheet. 

For the glaze heat orange juice in small saucepan over medium heat to a simmer, add honey, garlic, ginger and thyme.  Continue to simmer and reduce by ¼ – ½ .  Season with salt and pepper and add a few splashes of cider vinegar to taste if sauce is too sweet to your liking.  Lightly thicken with slurry mixture if sauce hasn’t reached glaze consistency.