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INGREDIENTS
- 2 lbs wild Pacific salmon
- 2 cups freshly squeezed orange juice
- ½ cup low-sodium tamari (or soy sauce)
- 2 tbsp fresh ginger, chopped
- 2 blood oranges, cut into segments
- 1 navel orange, cut into segments
- 1 cup red pepper, julienned (matchstick-size strips)
- 1 cup red onion, thinly sliced
- 2 tbsp fresh cilantro, chopped
- 1 tsp toasted sesame oil
DIRECTIONS
- Mix OJ, tamari, and ginger in mixing bowl and marinade salmon for up to 2 hours in the fridge. Remove 30 minutes before cooking to allow it to return to room temperature.
- Using a small, sharp knife, cut the peel and the white pith away from the orange. Hold the oranges over a bowl and cut in between the membranes to release the orange segments into the bowl. Once all the segments are released, squeeze remaining juice from the oranges over the segments.
- In separate medium mixing bowl, combine the red pepper, onion, cilantro, sesame oil, and pinch of salt together. Add the orange segments. This should be prepared 1 hour before you cook the salmon.
- Preheat oven to 400°. Lay the marinated salmon on a foiled oven tray and roast in oven for about 20 minutes or until opaque in color and firm to the touch.
- To serve, layer orange-pepper mixture over salmon.
Serves: 4
Calories: 581 | Protein: 66g | Carbs: 36g | Fat: 19g
Source: Summer Slammin Salmon – Muscle & Fitness
Image Credit: Summer Slammin’ Salmon
The post Slammin’ Salmon appeared first on NUTRITIONCLUB.
from Cornelius Steinbeck Blog https://corneliussteinbeck.wordpress.com/2015/10/01/slammin-salmon/
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