I recently went on vacation to Seattle. And I visited the Chittenden Locks, which have ladder system in which salmon swim up stream up a ladder system. It was crazy to see so many salmon and salmon jump out of the water! More information about the salmon locks here. This trip inspired me to try a new salmon recipe.
6 filets of salmon, skin off
1 can of frozen concentrated orange juice, thawed
Zest of 1 orange
1 Tbsp grated fresh ginger (or to taste)
2 Tbsp chopped fresh dill (or to taste)
2 Tbsp extra virgin olive oil
Kosher salt and Pepper (to taste)
Mix the orange juice with the other ingredients (excluding the salmon) in a container and place salmon filets in it, coating all sides. Cover with plastic wrap and refrigerate for 4 hours or overnight, turning the filets every now and then.
Place salmon filets on a sheet pan or in a pyrex dish and spoon some of the marinating juice on top (as much as you like).
Bake at 400 degrees (preheated oven) for 6 to 8 min or until salmon flakes nicely when a fork is inserted. It should be moist inside and not dry. Leave it a little longer if you prefer it a little more done.
This can be served with stir fry bok choy:
1 tablespoon olive oil
2 cloves garlic, minced
1 tablespoon minced fresh ginger
8 cups chopped fresh bok choy
2 tablespoons reduced-sodium soy sauce
Salt and ground black pepper
Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.
Folate: 109 mcg/27% RDA