Nightshade Free Orange Pepper Salmon With Cranberry Sauce
I am perfectly happy to just bung some fresh wild salmon in the oven drizzled with olive oil for 20 minutes but sometimes its nice to jazz it up a bit.
This recipe is actually an alternative recipe you could serve at a thanksgiving or Christmas dinner. However I always prefer to stay traditional and it would take a gun pointed at my head to not eat Turkey for these meals
Here are some nutritional facts about salmon
For every 500 gram fillet of wild salmon you get the following:
- Saturated fat 30%
- Cholesterol 36%
- Sodium 4%
- Potassium 20%
- Total Carbohydrate 0%
- Dietary fiber 0%
- Protein 80%
- Vitamin A – 1%
- Vitamin C – 12%
- Calcium – 1%
- Iron – 3%
- Vitamin B-6 – 65%
- Vitamin B-12 – 106%
Orange Pepper Salmon With Cranberry Sauce (No Nighshades)
- 2 pounds wild salmon
- 1/4 cup fresh squeezed orange juice
- freshly grated orange peel
- 1/2 teaspoon Herbamareor sea salt
- freshly ground black pepper
- extra virgin olive oil
- Preheat your oven to 400 degrees F.
- Rinse your salmon fillet and pat dry with a paper towel. Cut it into 6 fillets. Arrange fillets on a baking sheet or large glass baking dish.
- Drizzle orange juice over them. The sprinkle each with a little grated orange peel. I use my microplane fine grater to do this. Make sure you do it before you juice your orange. You’ll want the zest from the whole orange.
- Then sprinkle with Herbamare (or sea salt) and plenty of freshly ground black pepper. Drizzle each fillet with a little olive oil.
- Bake for about 8 minutes for sockeye, longer for coho, and usually about 20 minutes for king, depending on the thickness.
- erve each fillet with a spoonful of Cranberry Sauce (sugar free if possible)
Many thanks to nourishingmeals.com for the excellent recipe and image.