We buy salmon by the boat load.
Not really, I just wanted to say that. Get it? Salmon? Boat? Anyway. We do buy it in bulk, once a year, from Alaska. The company we buy from is a family owned business called The Wild Salmon Company, and they make deliveries once a year. The pickup situation definitely feels a bit shady the first time you do it – it’s in early December, and you meet them in the parking lot of a business, which is usually closed, so there’s no one there but you and them. You walk up and give them your name, and they give you a brown cardboard box full of salmon filets, and you take it and drive away.
That being said, it’s reasonably priced and is incredibly delicious. And once you turn it into this citrus salmon with the glaze recipe I’m about to give you, your tastebuds are going to do cartwheels.
Oh! Speaking of cartwheels! I’m going to do cartwheels when I win this recipe contest that I’m in. If you haven’t heard already, my Curried Sweet Potato Soup made it into the Top 25 selections for the PartnerMD recipe contest. It’s open season for voting until Friday the 10th at midnight, when voting closes. As long as I’m in the Top 5 at that point, I get to move forward!
So, let’s win this thing, shall we? All you have to do is click on this link, then enter your name and click the vote button. There’s no limit to the number of times you can vote between now and Friday, so vote away. Thanks so much for your support!
Where was I? Oh, right, citrus salmon. This recipe really couldn’t be easier. I love cooking fish because it cooks so quickly that I can have it on the table in under 30 minutes. The citrus glaze here is quick and easy to make, and adds a lovely and bright flavor to the salmon. I served it over cauliflower rice with some fresh parsley, but you could also serve it over regular rice (no, rice is not paleo) or just with a side of whatever veggies you happened to have on hand.
However you serve it, this can literally be on your table in under half an hour. Add to that that it’s Whole30 and I’d say we’ve got a winner on our hands (plates?)
- 1 lb . salmon filets
- 1 teaspoon ghee or coconut oil melted
- 1/4 teaspoon salt
- 1/3 cup orange juice
- 1 teaspoon crushed garlic about 2 cloves
- 1/2 teaspoon coconut aminos
- 1 teaspoon lemon juice
- 1 teaspoon tapioca starch or arrowroot powder
Preheat oven to 400° and line a baking sheet with parchment paper.
Place the salmon on the baking sheet and drizzle with the melted ghee or oil, then sprinkle with the salt.
Place in the preheated oven and bake for 12 minutes or until cooked through and flakes easily with a fork.
While the salmon is baking, combine the orange juice garlic, aminos, and lemon juice in a small saucepan.
Bring to a boil, then reduce the heat and simmer for 6-8 minutes.
Add the tapioca or arrowroot and whisk to combine. Simmer for 3-5 minutes more until sauce has reduced and thickened.
Brush the salmon with the citrus glaze and serve.