Orange Glazed Salmon With Wilted Kale
This salmon dish is both sweet and sour in taste and looks impressive on the dinner plate.
Servings: 4 people
Calories: 319kcal
Ingredients
- 16 ounces salmon fillets (4 fillets)
- 2 tablespoons yellow miso paste
- 1 orange zest and juice
- 1 teaspoon rice wine vinegar
- 1 teaspoon lite soy sauce for gluten-free we use Bragg's Liquid Aminos
- 1 teaspoon coconut palm sugar optional honey
- 1 tablespoon olive oil
- 1 clove garlic minced
- 16 ounces bunch baby kale or baby spinach (1 bunch)
- salt and pepper to taste
Instructions
- In a small bowl, combine the miso paste, orange juice and zest, mirin, soy sauce, and brown sugar. Brush over the salmon filets. Preheat your grill to medium-high heat. Spray lightly with cooking oil. Lay the salmon fillets on the hot grill, basting with any leftover glaze. Cook for 5-6 minutes per side, flipping only once. Allow fish to rest on a platter while you make the greens.
- Heat the olive oil over medium heat in a large skillet. Add the garlic and cook for 30 seconds. Add the greens and stir, trying to add them all at once; otherwise, add them as fast as you can. Season with salt and pepper and stir until they are wilted, being careful not to overcook.
- Serve the grilled fish on top of the greens.
Nutrition
Serving: 1each | Calories: 319kcal | Carbohydrates: 11g | Protein: 25g | Fat: 19g | Saturated Fat: 4g | Sodium: 780mg | Fiber: 2g | Sugar: 6g |
| SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9
SmartPoints (Freestyle): 9