Food You Can Eat: Citrus Glazed Salmon

Special Diet Recipe

12/3/24 Elliecoo 9

Ingredients

  • 2 medium limes
  • 1 small orange
  • 1/3 cup agave syrup
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cloves garlic, finely chopped
  • 1 1/4 lb salmon fillet, cut into 4 pieces
  • 2 tablespoons sliced green onions
  • 1 lime slice, cut into 4 wedges
  • 1 orange slice, cut into 4 wedges

Directions

Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).

On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.

Nutrition per serving:

  • 320 Calories per serving.
  • 2 Carbohydrate Choices
  • Exchanges,1/2 Fruit, 1½ Other Carbohydrate, 2 ½ Very Lean Meat , 2 Lean Meat
  • Elliecoo Rating: ★★★
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About Elliecoo 578 Articles
Four dogs, one partner. The dogs win.

9 Comments

    • I’d still go skin side down in case it sticks to the pan, but marinating first is a good idea. For my part I would skip the agave syrup. Good saltwater fish needs very little accoutrements to mask the flavor. Unlike most shitty freshwater fish.

      • Yup – the agave was a questionable add – the recipe may have received more the 3 stars if I’d omitted it. And yes, as you said, to marinating, and yes to always skin side down.

        • I will second/third this: always skin side down. It protects the fish from burning or other unwanted outcomes, but allows the meat to steam, bake, whatever you’re doing with it.

          Seafood and citrus combos are sublime. I think I will attempt this for this week’s meatless Friday. Last Friday, in my madness, I made this…you take a big batch of canned tuna. You add an eggy mayo. You whip this into a purée. Yes. Then you gently stir in garlic, onions, and celery. You’ve done this because you have an enormous amount of lettuce that’s fast approaching inedibility. You plop it onto the lettuce, and then you squeeze a half a lemon over each plate. It wasn’t bad but it wasn’t exactly good.

          Better Half did a little mental assessment. “Mattie, what year is it?”

          “1954, and I like Ike. Why don’t we have a DeSoto like the Nelsons do?”

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