Chili Glazed Salmon
We love salmon over here at the TDW kitchen! It’s loaded with heart-healthy, brain-boosting omega-3 fats. This recipe is paired with cruciferous broccoli florets that contain a range of antioxidants. With busy fall schedules in full swing, we could all use an immune system boost from broccoli. This chili glazed salmon has the perfect spice kick that will wake all of your of tastebuds!
Chili Glazed Salmon
We love salmon over here at the TDW kitchen! It's loaded with heart-healthy, brain-boosting omega-3 fats. This recipe is paired with cruciferous broccoli florets that contain a range of antioxidants. With busy fall schedules in full swing, we could all use an immune system boost from broccoli. This chili glazed salmon has the perfect spice kick that will wake all of your of tastebuds!
Ingredients
- 1 lb wild salmon center cut, skin off
- 3 cups broccoli florets (2 heads organic broccoli equivalent)
Marinade
- 2 tbsp fresh ginger chopped
- 1 tbsp garlic minced
- 1 tbsp sriracha (I prefer Yellow Bird brand)
- 1/2 cup coconut aminos
- 1 tbsp organic maple syrup
- 1/4 cup olive oil
- 1/2 tsp red pepper flakes
Instructions
- Combine all the ingredients for the marinade into a bowl and whisk.
- Lay salmon in an oven safe baking dish and pour all but 2 tablespoons of the marinade over the salmon. Cover the salmon with plastic wrap and let marinade in the refrigerator for a minimum of 2 hours.
- 30 minutes before baking the salmon, pull the dish from the refrigerator and let the salmon come to room temperature.
- Toss the 3 cups of broccoli florets with the reserved 2 tablespoons of marinade and place around the salmon in the baking dish.
- Bake salmon in a preheated 375 degree oven for 20 to 25 minutes.
- Garnish with toasted sesame seeds and thinly sliced green onions. Serve over steamed rice or sautéed cauliflower rice. Enjoy!
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