Orange Salmon and Green Onions
When buying fresh salmon, look for bright, metallic skin and vivid, firm flesh. Avoid fillets with visible tears or separation.
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Orange Salmon and Green Onions
Directions
- Preheat oven to 425 degrees F. Juice one orange to get 1/3 cup juice. Cut remaining orange into wedges; set aside. In a small bowl stir together orange juice, lime juice, tamari, ginger, and 2 tsp. of the oil. Drizzle the bottom of a 3-quart au gratin dish with the remaining 2 tsp. oil. Place green onions and orange wedges in dish; toss to coat. Place salmon, skin side down, in center of dish. Drizzle with orange juice mixture.
- Bake 15 minutes or until salmon is opaque and starting to flake. Remove. Turn oven to broil. Baste salmon with sauce. Broil 4 to 5 inches from heat 5 to 7 minutes or until fish flakes easily with a fork and onions are beginning to brown, turning onions once or twice.
Nutrition Facts (Orange Salmon and Green Onions)
- Per serving:
- 259 kcal ,
- 12 g fat
- (2 g sat. fat ,
- 6 g polyunsaturated fat ,
- 3 g monounsaturated fat ),
- 62 mg chol. ,
- 812 mg sodium ,
- 13 g carb. ,
- 3 g fiber ,
- 8 g sugar ,
- 25 g pro.
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Reviews (1)
Lisa Brice
872 Days Ago
Ok, not all of this makes sense. A few questions: When you put the orange wedges and the onions, what am I tossing them in? Just the 2 tsp oil? Then, when you say 'drizzle with orange juice mixture', is that all of it? Or just some of it? Because later it says to baste with the sauce - is that the orange mixture? Or is that the orange mixture that has been baking and is in the bottom of the dish? This recipe looks awesome, but the directions are confusing.