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Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring here and there.
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Sweet + Spicy Saucy Orange Salmon
This entire meal will come together in under a half an hour, but you’ll receive praise as if you just cooked for many HOURS! So as far as I’m concerned, this is the ideal meal situation to be in.
Wild salmon contains an antioxidant called astaxanthin, this is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!
Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!
Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.
I typically only purchase salmon when I’m perusing the seafood counter and notice wild-caught salmon is on SALE….then it’s on!
Serve over brown rice, with a side of fresh chopped cucumbers with vinegar.
Makes 4 servings
Ingredients:
- 1 Tbsp olive oil, or avocado oil
- 4 (5 or 6-oz) wild-caught salmon fillets
- sea salt and freshly ground black pepper
- 2 green onions, finely sliced
Sweet + Spicy Orange Sauce:
- 2 cups freshly squeezed orange juice
- 4 cloves fresh garlic, minced
- 1 small sweet onion, finely chopped or grated
- 1 Tbsp fresh ginger, peeled and grated
- 1/4 cup no sugar added orange marmalade
- 2 Tbsps apple cider vinegar
- 1 red chili, seeded and finely chopped
- 2 Tbsps gluten-free flour, or Arrowroot powder
Optional:
- Cooked brown rice, chopped cucumbers drizzled with apple cider vinegar, sea salt & white pepper
Instructions:
Heat a medium saucepan over medium-low heat. Add in all of your orange sauce ingredients and whisk until well combined.
Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring here and there.
Next, using an immersion blender, very carefully puree this sauce until smooth, then cover with a lid and set aside. Season your salmon fillets with sea salt and pepper.
Heat oil in a large skillet and once hot add in the salmon. Sear until beautifully golden brown about 3 minutes on each side.
Drizzle in your sauce over and continue to cook until hot and bubbly, about 3-4 minutes more. Once your fish is cooked and flakes easily with a fork, remove from heat and garnish with green onions.
Serve with cooked brown rice and chopped cucumbers if desired. This entire meal makes for a great meal prep idea! Simply store in sealed glass containers in the fridge for up to 3 days.
Enjoy!
â¤Rachel
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 4 (5 or 6-oz) wild caught salmon fillets
- sea salt and freshly ground black pepper
- 2 green onions, finely sliced
Sweet + Spicy Orange Sauce:
- 2 cups freshly squeezed orange juice
- 4 cloves fresh garlic, minced
- 1 small sweet onion, finely chopped or grated
- 1 Tbsp fresh ginger, peeled and grated
- 1/4 cup cup no sugar added orange marmalade
- 2 Tbsps apple cider vinegar
- 1 red chili, seeded and finely chopped
- 2 Tbsps gluten-free flour, or Arrowroot powder
Optional: cooked brown rice, chopped cucumbers drizzled with apple cider vinegar, sea salt & white pepper
Instructions
- Heat a medium saucepan over medium-low heat.
- Add in all of your orange sauce ingredients and whisk until well combined.
- Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring here and there.
- Next, using an immersion blender, very carefully puree this sauce until smooth, then cover with lid and set aside.
- Season your salmon fillets with sea salt and pepper.
- Heat oil in a large skillet and once hot add in the salmon. Sear until beautifully golden brown about 3 minutes on each side.
- Drizzle in your sauce over and continue to cook until hot and bubbly, about 3-4 minutes more.
- Once your fish is cooked and flakes easily with a fork, remove from heat and garnish with green onions.
- Serve with cooked brown rice and chopped cucumbers if desired.
- This entire meal makes for a great meal prep idea! Simply store in sealed glass containers in the fridge for up to 3 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 1 Tbsp olive oil, or avocado oil
- 4 (5 or 6-oz) wild caught salmon fillets
- sea salt and freshly ground black pepper
- 2 green onions, finely sliced
Sweet + Spicy Orange Sauce:
- 2 cups freshly squeezed orange juice
- 4 cloves fresh garlic, minced
- 1 small sweet onion, finely chopped or grated
- 1 Tbsp fresh ginger, peeled and grated
- 1/4 cup cup no sugar added orange marmalade
- 2 Tbsps apple cider vinegar
- 1 red chili, seeded and finely chopped
- 2 Tbsps gluten-free flour, or Arrowroot powder
Optional: cooked brown rice, chopped cucumbers drizzled with apple cider vinegar, sea salt & white pepper
Instructions
- Heat a medium saucepan over medium-low heat.
- Add in all of your orange sauce ingredients and whisk until well combined.
- Simmer for about 10 minutes on low heat until sauce is slightly reduced and thickened a bit, stirring here and there.
- Next, using an immersion blender, very carefully puree this sauce until smooth, then cover with lid and set aside.
- Season your salmon fillets with sea salt and pepper.
- Heat oil in a large skillet and once hot add in the salmon. Sear until beautifully golden brown about 3 minutes on each side.
- Drizzle in your sauce over and continue to cook until hot and bubbly, about 3-4 minutes more.
- Once your fish is cooked and flakes easily with a fork, remove from heat and garnish with green onions.
- Serve with cooked brown rice and chopped cucumbers if desired.
- This entire meal makes for a great meal prep idea! Simply store in sealed glass containers in the fridge for up to 3 days.
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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