Slammin’ Salmon

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INGREDIENTS

• 2 lbs wild Pacific salmon
• 2 cups freshly squeezed orange juice
• ½ cup low-sodium tamari (or soy sauce)
• 2 tbsp fresh ginger, chopped
• 2 blood oranges, cut into segments
• 1 navel orange, cut into segments
• 1 cup red pepper, julienned (matchstick-size strips)
• 1 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 1 tsp toasted sesame oil

DIRECTIONS

1. Mix OJ, tamari, and ginger in mixing bowl and marinade salmon for up to 2 hours in the fridge. Remove 30 minutes before cooking to allow it to return to room temperature.
2. Using a small, sharp knife, cut the peel and the white pith away from the orange. Hold the oranges over a bowl and cut in between the membranes to release the orange segments into the bowl. Once all the segments are released, squeeze remaining juice from the oranges over the segments.
3. In separate medium mixing bowl, combine the red pepper, onion, cilantro, sesame oil, and pinch of salt together. Add the orange segments. This should be prepared 1 hour before you cook the salmon.
4. Preheat oven to 400°. Lay the marinated salmon on a foiled oven tray and roast in oven for about 20 minutes or until opaque in color and firm to the touch.
5. To serve, layer orange-pepper mixture over salmon.

Serves: 4

Calories: 581  |  Protein: 66g  |  Carbs: 36g  |  Fat: 19g

Source: Summer Slammin Salmon – Muscle & Fitness 

Image Credit: Summer Slammin’ Salmon

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