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December 12, 2012 / nicoledgilbert

Orange-glazed salmon

photo(21)My boyfriend and I were in the mood for a healthy, high-protein, low-carb meal. I love making fish marinades out of whatever I have in the refrigerator/pantry and this orange-glaze salmon is easy and oh-so yummy.

We all know salmon is great for getting in your Omega-3 fatty acids. Try to purchase wild-caught salmon as opposed to farm-raised. Not only are wild-caught fish lower in fat, but they haven’t been raised with all those yucky pesticides and antibiotics. Farm-raised fish is fine on occasion, but it’s good to know the difference.

Ingredients: (serves 2)
2 salmon fillets – (thaw if frozen)
1/2 cup orange juice with pulp
1/4 cup brown sugar
2 tablespoons dehydrated onions
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper

Step 1: If your fillets are thawed, skip to step 2. If you bought frozen fillets, make sure they are in a sealed, plastic baggie and submerge the bag in a bowl of room-temperature water. It should thaw within 20-30 minutes.

Step 2: In a medium-sized bowl, combine orange juice, brown sugar, onions, garlic powder, salt and pepper. Add fillets to the bowl carefully and submerge in mixture. Cover with tin foil and place in the refrigerator for at least 1 hour.

Step 3: Cook salmon. I chose to saute mine, but you can bake it if you prefer. To saute — take a large saute pan and lightly spritz with olive oil. You don’t need much. Heat pan on medium/high for 30 seconds before adding fish. Cook fillets about 5 minutes on each side. Because of the sugar, you may notice browning on the bottom of the pan, which is normal. (just be sure to soak pan immediately after). While you’re cooking, sprinkle a little more salt and pepper on each side of the fillets. Fish should be flaky, yet still moist and cooked all the way through.

Step 4: Serve and enjoy! I served with a simple spinach salad, but you could add some rice for a more-complete meal. For something a little fancier, thin-slice some oranges on top and add a little parsley.


One Comment

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  1. chefregents / Dec 12 2012 12:28 pm

    Reblogged this on Chef Regent's and commented:
    Mmm salmon…

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