Orange-Ginger Roasted Salmon
spiced carrot, beet, and kale slaw

Name: Orange-Ginger Roasted Salmon
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 1/4 lb Salmon; 1/4 cup Homemade orange-ginger sauce; 2 Carrots, grated; 2 Beets, medium, grated; 4 leaves Kale, sliced thinly; 1/2 cup Raisins; 1/4 cup Homemade orange-ginger sauce; 3/4 tsp Coriander; 3/4 tsp Cumin; 1/2 cup Pistachios, shelled; 1 inch Ginger, grated; 2 cloves Garlic, minced; 1/2 Lemons, zest of and then sliced into wedges; 3/4 cup Orange juice; 2 Tbsp Balsamic vinegar; 2 Tbsp Honey

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

This orange-ginger sauce perfectly coats and flavors salmon and our carrot, beet, and kale slaw for a colorful, healthy, and tasty weeknight dinner!
Smarts: Try to find efficiencies by using sauces on both proteins and vegetables.

Dependency

Orange-Ginger Roasted Salmon

Ingredients

Metric

Servings:

Orange-Ginger Roasted Salmon:

Salmon - 1 1/4 lb
Homemade orange-ginger sauce - 1/4 cup

Carrot, Beet, and Kale Slaw:

Carrots - 2 , grated
Beets, medium - 2 , grated
Kale - 4 leaves , sliced thinly
Raisins - 1/2 cup
Homemade orange-ginger sauce - 1/4 cup
Coriander - 3/4 tsp
Cumin - 3/4 tsp
Pistachios, shelled - 1/2 cup

Orange-Ginger Sauce:

Ginger - 1 inch , grated
Garlic - 2 cloves , minced
Lemons - 1/2 , zest of and then sliced into wedges
Orange juice - 3/4 cup
Balsamic vinegar - 2 Tbsp
Honey - 2 Tbsp

Prep

Make sauce - Grate ginger, mince garlic, and zest lemon. Combine in a small saucepan with orange juice, balsamic vinegar, and honey. Bring to a boil and simmer until reduced by 1/3. (Cane be done up to 3 days ahead)
Carrots / Beets / Kale - Prep as directed. For the beets, just slice off both ends and peel with a peeler before grating on a box grater or in the food processor. (Can be done up to 3 days ahead)
Marinate slaw - Toss carrots, beets, kale, and raisins with slaw’s portion of orange-ginger sauce, coriander, cumin, and some salt and pepper. Cover and refrigerate until ready to serve.
Salmon - Rinse and pat dry. Place onto a sheet pan lined with parchment or foil. Sprinkle with salt and pepper and pour on orange-ginger sauce.

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Make

Heat oven to 400F / 204C degrees.
Bake salmon for 12 to 18 minutes, depending on thickness of fillets and desired level of doneness.
Optional step: Toast pistachios in the oven (with salmon) for 4 to 6 minutes to bring out their nuttiness.
Add pistachios to slaw.
Enjoy salmon with rest of the orange-ginger sauce and carrot, beet, and kale slaw. Slice zested lemon into wedges and serve with salmon.

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