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Citrus Salmon with Garlic Broccoli

~salmon

The mad rush to the first day of school is in high gear. Sticking to a consistent eating plan is hard when I get so busy, I don’t want to stop and eat. I would rather walk around with fruit or almonds in my hand. Or, let’s face it. I could eat bacon at any point of the day.

Cooking Light is a fantastic source of recipes that are easily adaptable to the gluten-free needs of many people. This week, I was out of ideas for quick and easy dinners that will fuel me for the long days I’m putting in at school. We are doing a LOT of classroom moving and I’m on-the-go constantly with running and CrossFit. This recipe for Citrus Salmon and Garlic Broccoli was an instant favorite.

  • 2 teaspoons grated orange rind
  • 1/2 cup fresh orange juice (about 1 orange)
  • 1/8 cup gluten-free soy sauce
  • 1/8 teaspoon chipotle powder
  • 4 (6-ounce) salmon fillets (about 1 inch thick)
  • Cooking spray
  • 2 teaspoons olive oil
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 3 cups chopped broccoli
  • 1 tablespoon red wine vinegar

     

    1. Combine first 3 ingredients in a zip-top plastic bag; add salmon. Seal bag; marinate in refrigerator 30 minutes.
    2. Preheat oven to 450°.
    3. Remove fillets from bag, and discard marinade. Place the fillets, skin sides down, in a shallow roasting pan coated with cooking spray.
    4. Sprinkle with chipotle powder. Cook at 450° for 22 minutes or until it reaches an internal temperature of 155*
    5. Heat the oil in a Dutch oven over medium-high heat. Add garlic, salt, and broccoli; sauté 5 minutes.
    6. Remove from heat; toss with vinegar. Arrange 2/3 cup broccoli mixture on each of 4 plates; add 1 salmon fillet.
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