Spicy Orange-Glazed Salmon
Arugula-Jicama Salad with Cumin Vinaigrette
Ingredients
- ½ cup fresh orange juice
- 1 Tbsp coconut aminos
- ⅛ tsp crushed red pepper
- 2 wild-caught salmon fillets
- 2 green onions, thinly sliced
Instructions
- Preheat oven to 450°F. Bring orange juice, coconut aminos, and red pepper to a boil in a small saucepan over high heat; boil 2 to 4 minutes or until syrupy.
- Place fish, skin sides down, on a foil-lined baking sheet. Brush orange juice glaze over fillets.
- Bake 10 to 12 minutes or until fish flakes with a fork. Sprinkle with onions before serving.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- 1 small jicama, peeled and diced
- 1½ Tbsp fresh lime juice
- 1½ Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp ground cumin
Side Dish Instructions
- Combine arugula and jicama in a bowl.
- Combine lime juice, oil, salt, pepper, and cumin; drizzle over jicama salad. Toss and serve immediately.
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
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