You’ll love this light, sweet and salty fish dish that helps promote the production of healthy stomach acids. The sauce tastes similar to the ponzu sauce you would get at a sushi restaurant, but a lighter version of it.
This recipe was adapted from Martha Stewart’s, Soy-Glazed Salmon with Watercress Salad.
Prep Time: 10 minutes
Cook Time: 10 minutes
4 Tbsp gluten-free light soy sauce
4 Tbsp honey
2 oranges, peeled, flesh cut into segments, and juice squeezed from membranes (about 4 tablespoons)
Sea salt and ground pepper to taste
2 tsp rice vinegar
4 Tbsp olive oil
4 salmon fillets (about 6 ounces each)
1 bag (6 oz.) organic baby spinach
1 small carrot, sliced in strips
1 Tbsp sesame seeds
WHAT TO DO
1 In a small bowl, whisk together the soy sauce, 3 tablespoons honey, and orange juice; season with salt and pepper. In a larger bowl, whisk together 2 tablespoons glaze, rice vinegar, and oil; set dressing aside.
2 Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with foil.
3 Season salmon with salt and pepper and broil for 5 minutes.
4 Remove fish from oven, brush with glaze, then broil until opaque throughout, about 2 minutes, brushing with glaze once more. You can reserve some of the glaze to pour over the fish on the plate.
5 Add orange segments, spinach, and carrots to dressing and toss to coat. Season with salt and pepper.
6 Divide salad among four plates and top with salmon. Sprinkle everything with sesame seeds. Serve immediately.