Confession time on TheIronYou. Brace yourself because this is going to be a hard one to believe.
I DON’T LIKE FISH. Boom! There, I said it.
To be more accurate, I’ve never liked fish (except canned tuna, which really doesn’t taste like fish).
When I was a kid I remember eating just bread at Champlin’s Seafood in Narragansett (RI) while everyone else was enjoying their fish/lobster dinner.
Those were long summers let me tell you. Every time we would go out for dinner, I dreaded ending up in one of those classic New England seafood eatery where they serve only seafood.
I remember staring at the menu trying to find something to eat, but resigned myself to order either bread or coleslaw. Not even French fries. Because fries, in seafood eateries, taste like seafood.
Nowadays I still don’t like fish, but I eat it. Because I’m older, wiser (not everybody would agree on this one), and aware that what I don't like and what my body needs are two different things.
I take fish oil capsules, but I know it’s better to get the Omega 3s from the real thing, at least sometimes.
For instance I eat sushi (I know, craaazy!) Tbh, in my world, sushi is rolls drenched in soy sauce and wasabi, to the point where I can’t taste the fish. My friends think this is the lamest thing to do.
Over the last couple of years, I’ve also started to mildly appreciate salmon and sea bass. BUT only if perfectly cooked, meaning that they don’t have to taste (or smell) like stinky fish.
And guys, I’ve even started to cook fish. What about that?
This orange glazed salmon happens to one of my fave recipes. And in my humble opinion it should be yours too. Because I’m THE picky fish eater, and I must be trusted.
The orange marmalade and the mustard work like a charm in bringing out the best in the salmon.
The fish gets caramelized, a bit tangy and very savory. So good.
Two ingredients it’s all you need to make this orange glazed salmon happen in your kitchen. Now.
Orange Glazed Salmon Print this recipe!
Adapted from Everyday Food, October 2012 Issue
Quick note to my paleo friends. This recipe can be made paleo as long as you use organic mustard such as Cadia (or DIY paleo mustard following Sonia’s recipe) and paleo orange marmalade (DIY following this recipe).
4 salmon fillets, about 4 oz / 110 gr each
4 tablespoons mustard (I used grainy mustard)
4 tablespoons orange marmalade
1 teaspoon fine grain sea salt
¼ teaspoon ground black pepper
1 tablespoon olive oil
Preheat broiler to 450°F (230°C).
In a small bowl combine mustard and orange marmalade. Set aside.
Heat the olive oil in a nonstick skillet over medium-high heat. Add salmon and cook for about 2 to 3 minutes on each side, until golden (if it the salmon has the skin on, cook skin side first).
Turn off the heat and brush fillets with orange-mustard mixture. Transfer the skillet from the stovetop to the oven and broil for 5 minutes until the top is golden brown and perfectly caramelized.
If your salmon had the skin on, gently peel it off before serving (it should come off very easily).
One serve (i.e., one salmon fillet) yields 265 calories, 12 grams of fat, 13 grams of carbs and 23 grams of protein.