Sunday, July 24, 2011

Sweet and Salty Glazed Salmon Salad

You'll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids.  The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.

This recipe was adapted from Martha Stewart's, Soy-Glazed Salmon with Watercress Salad.

Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes

4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds

1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper.  In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.

Heat broiler, with rack 4 inches from heat.  Line a rimmed baking sheet with foil. 

3 Season salmon with salt and pepper and broil for 5 minutes.

4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more.  You can reserve some of the glaze to pour over the fish on the plate.

5 Add orange segments, spinach, and carrots to dressing and toss to coat.  Season with salt and pepper. 

6 Divide salad among four plates and top with salmon.  Sprinkle everything with sesame seeds.  Serve immediately.

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