Ginger Citrus Salmon!

Hello friends!

And happy Wednesday!

I hope you enjoyed my NYC apartment tour video on Monday! If you missed it, you can watch it here!

Anywho…I have got a PHENOMENAL recipe for you tonight.

We’re talking 11/10, call-the-newspaper, get-me-a-second-helping delicious!

AND GUESS WHAT! You can watch a VIDEO of the recipe here, on Pinterest!

This salmon is so flavorful, so juicy, so succulent — I will literally never cook salmon without marinating it ever again!

You see, that’s the secret. The EASY secret! By simply letting your salmon filets hang out in a delicious marinade for a couple hours before you cook it, not only does it make the fish BURST with flavor and juiciness, but the best part, is that you can save the marinade, boil it, and then IT BECOMES YOUR SAUCE!

I mean, talk about “bang for your buck!”

This entire meal is gluten free and Paleo, and if you have it over kale like I did (rather than over quinoa like Steven did), then it is Specific Carb Diet friendly, AND keto!

Here’s What You Need: (serves 2)
1 lb salmon, cut into 2 filets
1 lemon

Marinade:
3 Tbsp freshly grated ginger
1 tsp minced garlic
4 Tbsp Coconut Aminos (Or soy sauce or tamari for non-SCD folks)
Juice of one orange
1 tsp toasted sesame oil
1 green onion, chopped
1 Tbsp EVOO

1 serving quinoa, cooked per package directions in vegetable broth
OR
3 large kale leaves, stems removed and massaged with Olive oil and salt

3 beets, cut into 1/4 inch rounds

Tools:
1 Gallon Zip top bag
Measuring spoons
Pyrex measuring cup (or small mixing bowl)
Microplane zester
2 Baking sheet
Nonstick tinfoil
Good Chef’s Knife
Small sauce pan with tight fitting lid (for the quinoa)

Directions:
First, several hours before you plan on cooking, get your fish marinating. To make the marinade, in a small mixing bowl, combine all the marinade ingredients. Transfer to a gallon zip-top bag, along with your two salmon filets. Close the top, and place on a large plate in the fridge for at least 2 hours, preferably 4-5.

At this time, you can also make ahead your quinoa, by cooking it according to the package directions — in vegetable broth. And also, bake your beets. Place your beet rounds on a non-stick tinfoil-lined baking sheet. Toss in olive oil, salt and pepper, and bake in a 400 degree oven for 45 minutes, flipping once halfway through.

When it is time for dinner, preheat the oven to 400 degrees. Remove your fish filets from the marinade and place them on a tinfoil-lined baking sheet. DO NOT DISCARD THE MARINADE. Squeeze the juice of 1/2 a lemon over top, and bake the fish for 18 minutes, until the internal temperature has reached 145 degrees.

While it is baking, pour your marinade into a small sauce pan. Bring it to a boil, cover and let it boil for 5 minutes. (So it is safe to eat, as it was marinating raw fish!) This is now your delicious sauce!

To plate, place a bed quinoa on your plate. (For SCD substitute massaged kale). Top with several of the baked beet rounds, and then the fish filet. Smother with the sauce, and enjoy!

Oh my gosh – I simply cannot RAVE enough about this dinner!

SERIOUSLY! Most people think salmon is boring! But friends! This is a POW in your mouth! Honestly, it is an 11/10!

There was a slight asian flare to it with the coconut aminos (aka soy sauce), the toasted sesame oil, green onions, garlic and ginger — with just the perfect kiss of sweetness from the orange juice!

And that sweetness played just beautifully with the roasted BEETS! Those were such a treat. There’s nothing like slow roasted beets in the oven — the sugars caramelize, they become perfectly chewy. Oh my gosh — my mouth is water reliving this meal in my mind!

I promise, if you think you don’t like salmon, this recipe will convert you!!

Give this a try, and let me know how it goes!

Until tomorrow!

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