2 minute read
Chili Glazed Salmon with Orange Salsa
Chili Glazed Salmon with Orange Salsa
Ingredients
4 oz Orange, peeled, sliced ¼ cup Cilantro, chopped 1 Jalapeno, finely chopped ¼ cup Red onion, thinly sliced 2 Tbsp Red wine vinegar ½ tsp Black pepper ¼ tsp Salt
1 oz Black olives, pitted 2 Tbsp Canola oil ¼ cup Sweet chili sauce 2 tsp Fennel seed 1 tsp Black pepper 4 ea Salmon fillets (4oz)
Calories: 270 Total Fat: 12 g S. Fat 1.5 g Carbs: 15 g Fiber 2 g Protein: 23 g
Process
1. In a mixing bowl, combine orange slices, cilantro, jalapeno, red onion, olives, oil, vinegar, salt & pepper. Cover and refrigerate until ready to serve. 2. To prepare salmon, arrange salmon fillets on a sheet pan sprayed with cooking spray. Spoon 1 tbsp of sweet chili sauce on top of each fillet, coat evenly. Sprinkle fennel seeds and black pepper on top. Place the fillets under a medium high broiler, and broil until glaze is bubbly, and the fish reaches an internal temperature of 145°F (about 6 minutes). 3. To serve, place ½ cup of salsa on top of salmon. Portion: 4 oz salmon fillet, ½ cup salsa, Makes 4 servings
Ingredients
Hoisin Citrus Pork 1 cup Hoisin Sauce 1 tsp Garlic Cloves, Minced 2 tsp Ginger Root, Minced 1 cup Orange Juice 3.5 lbs Pork Shoulder, Trimmed Lemon Ginger Broccolini 4 cups Vegetable Broth 1 Tbsp Ginger Root, Minced ½ cup Lemon Juice 2 Tbsp Lemon Zest ½ tsp Black Pepper 3 lbs Broccolini
Calories: 260 Total Fat: 13 g S. Fat 5g Carbs: 12 g Fiber 3 g Protein: 24 g
Process
1. In a bowl, mix together hoisin sauce, garlic, ginger, and orange juice. Half will be used as a marinade and half will be used as a sauce. Set aside. Cut pork into chunks, about fist size, and rub in half of marinade. Cover and marinate in fridge for at least 2 hours to overnight. 2. Place pork in a covered roasting pan and roast in a 325 F oven for 2 to 3 hours until internal temperature reaches 145
F. Remove cover for the last 30 minutes. Remove pork from braising liquid and shred meat when cool enough to handle. Mix the remaining half of the marinade and serve hot. 3. To prepare broccolini, combine the vegetable broth, lemon juice, zest, ginger, and pepper in a saucepan. Bring to a boil until reduced by ¼ and thickened. 4. Steam broccolini until tender crisp and top with glaze. Makes 14 servings
