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SkinnyMS

Orange Glazed Salmon With Wilted Kale

This salmon dish is both sweet and sour in taste and looks impressive on the dinner plate.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Main Course
Cuisine: Universal
Keyword: Low-Carb, Quick and Easy, Seafood
Servings: 4 people
Calories: 319kcal
Author: SkinnyMs.

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