Sweet 'n Smoky Salmon

So it's been a while since I have had a chance to blog - life got really busy with other awesome opportunities in my Stampin' business that brought more custom orders and time in the craftroom and in the process I lost my balance of all the plates I have in the air for a bit but I am back at making my health and wellness a priority and with that comes making sharing my journey with others, as a form of accountability, a priority too! 

It is funny how easy it is to slip back into poor habits even when you know better they can just 'sneak back up' on you!

Going to share one of my favorite ways to enjoy Salmon here for you - I adapted the recipe a bit for my own preferences

Sweet 'n Smoky Salmon (adapted from here)

Serves: Makes 4 servings

What You Need:

• 1/4 cup orange juice
• 2 tablespoons olive oil
• 2 tablespoons Epicure Louisiana Hot and Spicy, divided 
• 2 tablespoons organic coconut palm sugar or honey, divided 
• 1 pound salmon fillets 
  
  

Orange Salsa 

• 2 cans (11 ounces each) mandarin oranges, in their own juice, drained and cut into 1/2-inch pieces
• 2 tablespoons finely chopped red bell pepper
• 1 tablespoon chopped fresh cilantro
• 1/2 teaspoon Epicure Louisiana Hot and Spicy

What You Do:

• For the Salmon, mix juice, oil and 1 tablespoon each Seasoning and sugar or honey in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve.
• Preheat oven to 400°F.* Mix remaining 1 tablespoon each Seasoning and sugar/honey in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture.
• Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa 

 * Alternately if you would rather do on the BBQ for an additional smokey flavor. Soak a Cedar plank for a few hours and bake on the preheated BBQ for the same 10-15 minutes avoiding the 'direct flame'.

Pairs awesome with a light spinach, cranberry and almond salad or the boys had mini potatoes and a side salad. 

Have an amazing day!

Margaret

Live Well, Laugh Often, Love Much

Be Totallyawake4-life

• 
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
  
   

Chipotle Honey Mustard Glazed Salmon

We are working on getting more 'fish/seafood' into the menu rotation ~ a constant work in progress for myself cause it is not one of the foods that I would 'crave' so the key is to find ways to prepare it so that it tastes like something I would crave ... so for me that means how to make it have a KICK of spice! 

Chipotle Honey Mustard Glazed Salmon
 Serves 6


What You Need

• 6 tablespoons red wine vinegar
• 1/4 cup raw honey
• 3/4 cup vegetable oil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground black pepper 
• 2-3 teaspoons of chipotle pepper puree
• 2 small garlic cloves,minced
• 3-6 ounces of salmon per person being served. My spouse always eats twice the amount of meat serving as I do so 3 oz is plenty of salmon for me and the teenager but he'd eat 6 oz for sure. 

What You Do

Chipolte Honey Mustard Glaze

• Combine first 7 ingredients in a small bowl and stir. 
• Taste and adjust seasoning if necessary ~ if you want it spicier add more chipolte pepper puree if you want it more sweet add more honey and so forth to your personal taste ... I always sprinkle red chili peppers on my and my spouses section so that the sauce is mild for rest of family or leftovers for the daycare crew but extra kick for myself and my other half. 
• Marinate the salmon for 2-3 hours in the glaze before BBQ or baking ~ about 1 tablespoon of glaze per serving of salmon spread over the flesh side of the salmon
• BBQ on a cedar plank skin side down over medium heat or bake in the oven at 350F aim for 4 to 6 minutes per half-inch of thickness ... so typically anywhere from 8-12 minutes until it is flaky with a fork.
• Serve salmon with rice or quinoa or cauli-rice and veggie of choice ~ can use more glaze to drizzle on your side dishes to compliment the meal.
• Unused glaze can be store in an airtight container in the refrigerator and used as salad dressing, veggie dip or on a sandwich. 

Cedar Planks

Cooking Tip

If you are using a cedar plank ~ make sure to soak it for a good 6-8 hours in some water BEFORE putting it on the BBQ this will reduce the chances of it charring while you are cooking and allow you to get several uses out of a plank before having to toss it for a new one! These ones shown here have been used twice already and cleaned afterward with just water and my Enjo kitchen glove.

Nutritional Information for the glaze only

 Nutritional Info for a 3 oz serving of Salmon 

What is your favorite way to prepare Salmon?





Have an amazing day
Margaret
Live Well, Laugh Often, Love Much
Totallyawake4-life