Orange-Ginger Broiled Salmon with Massaged Kale & Edamame Salad

Yum yum yum, this dinner was a total winner. I’m not sure it gets much healthier or nutrient-packed than salmon, kale and edamame.

Orange-Ginger Salmon

INGREDIENTS

  • 1/4 cup frozen orange juice concentrate
  • 1/4 hoisin sauce (look for an MSG-free variety)
  • 1 tbsp reduced-sodium soy sauce
  • 1 tbsp grated ginger
  • 1 tsp grated orange zest
  • pinch crushed red pepper flakes (optional)
  • 4 boneless skinless salmon fillets

DIRECTIONS

  • Whisk together orange juice, hoisin sauce, soy sauce, ginger, orange zest and pepper flakes in a small bowl.
  • Place salmon and marinade in a large ziplock bag, seal and turn to coat salmon in marinade.
  • Refrigerate salmon for at least 30 minutes.
  • Prepare salad (below) while fish marinates.
  • Remove salmon from refrigerator and arrange on baking sheet sprayed in oil. Broil fish on high for 8 minutes.
  • Serve over salad and enjoy!

NUTRITIONAL INFORMATION

Makes 4 servings.

Per serving (salmon only): 253 calories, 11 g carbs, 9 g fat, 29 g protein, 1 g fibre

Massaged Kale & Edamame Salad

I won’t post the recipe for this salad on my blog as it is courteous of The Taste Space. Please visit the post here to see this awesome accompaniment to the orange-ginger salmon.

I will add though that I forgot to add the 1 tbsp of sweetener (agave) and found the dressing really didn’t need it, which is perfect in my opinion, as I’m not a fan of agave for health reasons – it being hard on the liver and linked to cardiovascular disease.

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