4 fillets fresh or frozen (defrosted) wild caught Alaskan salmon with skin
2/3 c. unsweetened pulp orange juice
lemon juice
squeeze lime juice
sea salt and pepper
1/2" chunk fresh ginger, minced
5 cloves fresh garlic, minced
Seasonings:
dried or fresh rosemary (I used a mix of both)
sprinkle dill and lemon seasoning
parsley
oregano
fresh cilantro, chopped for garnish
Coat a large baking dish with nonstick cooking spray. Place the fresh or defrosted salmon in the baking dish and top with the minced ginger and garlic. Season well, pour over the orange juice, and drizzle the salmon with the lemon, and lime juice. Bake at 350 degrees for 10-15 minutes or until the salmon is done to mostly done (we like it a little undercooked in the center to preserve the enzymes).
2/3 c. unsweetened pulp orange juice
lemon juice
squeeze lime juice
sea salt and pepper
1/2" chunk fresh ginger, minced
5 cloves fresh garlic, minced
Seasonings:
dried or fresh rosemary (I used a mix of both)
sprinkle dill and lemon seasoning
parsley
oregano
fresh cilantro, chopped for garnish
Coat a large baking dish with nonstick cooking spray. Place the fresh or defrosted salmon in the baking dish and top with the minced ginger and garlic. Season well, pour over the orange juice, and drizzle the salmon with the lemon, and lime juice. Bake at 350 degrees for 10-15 minutes or until the salmon is done to mostly done (we like it a little undercooked in the center to preserve the enzymes).
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