Citrus Ginger Salmon
with Kale Chips
Makes 6 servings.
1 cup orange juice
1 tsp. grated orange zest
2 Tbsp. fresh lime juice
2 Tbsp. minced fresh ginger
1 Tbsp. coconut sugar
¼ tsp. hot pepper sauce or to taste
6 4-ounce portions boneless and skinless salmon filet
Garnish: Sesame seeds, optional
Combine the orange juice, zest, lime juice,
ginger, coconut sugar, and hot pepper sauce in a
large zipper bag. Add the salmon, close the bag,
and turn several times in the marinade. Chill for
30 minutes or more (up to several hours).
To prepare the salmon, preheat the oven to broil.
Line a rimmed baking sheet with foil and brush
the foil with olive oil or spray with nonstick cooking spray. Remove the salmon from the refrigerator and place the salmon fillets on the prepared
baking sheet (discard the marinade). Cook about
6-inches from the top for about 8 to 10 minutes
until just cooked through (don’t overcook).
Serve the salmon hot, warm, or at room temperature, sprinkled with sesame seeds, with the
kale chips on the side.
Kale Chips
1 large bunch curly kale (about 8 ounces)
2 Tbsp. coconut or olive oil
1 tsp. sea salt
Make the kale chips, preheat the oven to
350º. Line a rimmed baking sheet with
parchment paper.
With a knife or kitchen shears, carefully
remove the thick stems from the kale and
tear into bite size pieces. Arrange the kale
on a baking sheet.
Wash and thoroughly dry kale with a
salad spinner or a clean towel. Drizzle
the kale with oil and sprinkle with the
seasoning salt.
Bake until the edges are brown but aren’t
burnt, about 10 to 15 minutes. Cool completely before serving.
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