Garlic Orange Glaze Salmon

Good morning 🙂

So I want to start off by saying that this is NOT my original recipe – I found it on http://www.jaysbakingmecrazy.com. I did make some small changes to the recipe that I’ll cover later in this post. All pictures in this post are mine.

It was Easter weekend, the weather was beautiful. Saturday, I got up early and did a community workout with my friend at Bond Brothers in Cary presented by TITLE Boxing Club – Cary. It was AWESOME. Mike met up with my friend and I and we ended up on the rooftop at the Raleigh Times in downtown Raleigh.

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I had a ton of writing to do for my Nutrition and Metabolism class. Sunday was spent doing mostly that and then we eventually got to enjoy the weather later in the day.

My favorite “chore” is grocery shopping. I could spend 2 hours in the store – and who knows how long I could spend at a specialty store like Sprouts if I’m left unattended.

We decided on salmon for dinner, but wanted to do something different from our usual honey chopped pecan salmon. I did a little googling and found this recipe by Jays Baking Me Crazy! I’ll add the changes I made in a different color next to the original recipe.


 

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Garlic Orange Glazed Salmon with a side of garlic and onion sauteed spinach

Garlic Orange Glazed Salmon  
Ingredients
2 wild caught Sockeye Salmon filets (10 oz total)
1 teaspoon salt
2 tablespoons ghee – I used2 tablespoons of coconut oil
1 tablespoon minced garlic, about 2-3 cloves – I used 1 tablespoon of garlic powder
1 tablespoon chopped fresh rosemary
zest of 1 orange
juice of 2 oranges (about 1/3 cup)
1 teaspoon tapioca starch

Instructions
1. Preheat oven to 425° and line a sheet tray with parchment paper.
2. Salt each filet with 1/2 teaspoon of salt and bake 6-8 minutes. The slice of salmon we had was think so it took about 20 min to cook through.
3. While salmon is baking, combine ghee (coconut oil) and garlic in a sauce pan over medium heat and
cook for about 3 minutes.
4. Add the rosemary, orange zest, and orange juice. Cook for another 3 minutes.
5. Stir in the tapioca starch, making sure to mix well so no lumps remain. Stir until slightly
thickened and then turn off the heat.
6. Remove salmon from the oven, plate and top with garlic orange sauce.


While we were cooking, we obviously popped open a bottle of wine (I haven’t had wine since January!). I know what you’re thinking – red wine with fish? I just love my red wine no matter what I’m eating….

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The baked salmon turned out great. I don’t think the sauce was as “creamy” as it was supposed to be due to the coconut oil substitution. The flavor was really good and the orange paired well with the garlic and salmon. According to the website this recipe is:

Whole30 approved

Gluten free

Dairy free

And judging by the ingredients I think it is also paleo and soy-free

All credit for this recipe goes to Jay’s Baking Me Crazy…however I did wanted to show that simple substitutions such as coconut oil in place of ghee were possible! It was a wonderful dinner that was really filling – but not thanksgiving dinner filling.

Enjoy your week yall and have fun making this healthy meal!

 

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