Orange Salmon

Orange Salmon

This was a fun spin on your favorite takeout classic. I skipped the broiling part because I made these in bulk and the flavor was still great. But if you’re looking for that extra stickiness, I recommend keeping that step (7).

serves 2-4

INGREDIENTS

• 2-4 (4-6 ounce) wild-caught Sockeye salmon, cut into medium chunks

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 teaspoon smoked paprika

• 4 Tbsps Extra virgin olive oil

• 2 Tbsps water

• 1 tablespoon unsalted butter

• 4 garlic cloves, minced

• 1 cup freshly-squeezed orange juice

• ¼ cup raw organic honey (You can substitute with maple syrup)

• 1 teaspoon arrowroot starch + 2 Tbsps warm water (Mix both together until a "milky mixture" forms.)

• 1 teaspoon minced fresh ginger

• ¼ cup coconut aminos (or organic soy sauce)

• 1 tablespoon apple cider vinegar (You can also use rice vinegar, if preferred)

• 1 navel orange, peels only!

• 3-4 Tbsps organic vegetable stock/broth (or water)

• 1 teaspoon red pepper flakes (Adjust spiciness based on preferences)

• sesame seeds, for garnish

• chopped green onions (aka scallions)

For the Bowl

• 2-3 cups cooked farro or brown rice if GF

• 2 cups Cooked broccolini or broccoli (That's about 1 small bunch)

• 1 cucumber, sliced thin

• 1 jalapeño, chopped

• 1 tablespoon Extra virgin olive oil

• 2 tsps sesame seeds

• ½ teaspoon sea salt

• ½ teaspoon dried oregano

INSTRUCTIONS

1. Prepare your farro or rice and broccoli as desired. I like my broccoli seasoned with EVOO, salt and pepper and roasted in the oven (about 20 minutes at 400)

2. Preheat the oven to 400 degrees Fahrenheit.

3. Season your washed, patted dry, + cut salmon with salt, black pepper, and smoked paprika until completely coated.

4. In a medium oven-safe (10-inch skillet) over medium-high heat, add the olive oil and butter until heated and the butter melts. Add the minced garlic and ginger, sautéing until fragrant, about 1-2 minutes. Add the salmon chunks and sear both sides (3-4 minutes each) until they become golden brown. Remove salmon chunks from skillet and unto a plate.

5. In the same skillet, add the orange juice, water, honey, soy sauce, apple cider vinegar, veggie stock, red pepper flakes, and orange peels, stirring everything together until combined. Let it boil for 1-2 minutes before reducing heat to medium-low.

6. Add in arrowroot mixture and stir until sauce thickens. Add the salmon chunks again, tossing them in the sauce until coated. Sprinkle sesame seeds atop salmon.

7. Remove from heat and add the skillet to the oven and bake for 5-6 minutes or until the sauce has "baked unto salmon" and it's cooked through. Remove from oven and set aside.

8. MAKE THE VEGGIE 'SALAD': In a bowl, add the sliced cucumber and jalapeño along with olive oil, salt, oregano, and sesame seeds, tossing everything together until veggies are coated.

9. ASSEMBLY: To serve, evenly divide the farro to prepared bowl(s)---spreading it out a bit, followed by: cooked broccolini, veggie salad, and orange salmon chunks. Garnish with chopped green onions (aka scallion).

most of my recipes are inspired by what I find online and are modified to fit my dietary preferences. I often use the picture from the originating website and do not claim ownership of these photos or recipes.