I love fish. This recipe uses tasty salmon and is gluten-free, dairy-free, heart-healthy, omega-3 loaded, and delicious. Be sure to use Wild Alaskan Salmon if you can, as it is the most sustainable (vs. farmed or from other regions which don't use sustainable fishing methods). In addition to wild salmon from Alaska being better for the environment/fish population, wild is also nutritionally healthier than farmed. This recipe is simple, light and perfect for summer, especially with the citrus flavors. I adapted this recipe from one I found at Whole Foods.
4 Salmon Fillets
1/4 Cup Balsamic Vinegar
1-2 Tbsp. Orange Zest (zest from one small orange)
1/4 Cup Lemon Juice
1 tTbsp. Honey Mustard
3 Tbsp. Olive Oil
1. Preheat oven to 400 degrees F. Line a baking sheet with foil and spray with cooking spray.
2. Whisk together balsamic vinegar, orange zest, lemon juice, honey mustard, and olive oil in a medium bowl. Place salmon fillets in a dish and pour marinade over them. Refrigerate for 30 min to 1 hour.
3. Remove salmon from marinade. Pour marinade into a small pot and boil over medium heat to reduce by half.
4. Meanwhile, place salmon fillets on baking sheet. Bake for 10-12 minutes, or until fish is cooked through.
5. Serve salmon over a bed of fresh steamed spinach, seasoned lightly with sea salt and black pepper. Drizzle salmon with citrus-balsamic-reduction sauce.
Per Serving (254g-wt.): 320 calories (130 from fat), 15g total fat, 2g saturated fat, 34g protein, 10g total carbohydrate (0g dietary fiber, 7g sugar), 95mg cholesterol, 180mg sodium