Baked Salmon Over Pickled Vegetables With Mandarin Glaze Recipe by Chelsia
Cooking Instructions 30 mins 1 To make the pickling brine, add the salt, vinegar, sugar and spices to a pot and add 4 cups water. Bring to a boil and remove from heat. Allow to cool and then strain through cheese cloth, reserving liquid 2 Cut vegetables as desired (shaved, shredded, spiralized, chopped) and quickly blanch any greens. Blanching greens with help maintain green color, drop them into heavily salted water for 10 seconds and then drop into ice water. 3 Add vegetables to brine and allow to sit for 30 minutes to 2 hours. 4 Preheat oven to 400 degrees 5 To make glaze, juice mandarin oranges into a small pot, add sugar and bring to a simmer. Allow to reduce by 75%. Add coconut oil and allow to cool slightly 6 Bake salmon for 12-15 minutes depending on thickness. 7 To serve, place a portion of vegetables on the plate, top with salmon portion, spoon a small amount of glaze over fish and garnish with almonds 1 To make the pickling brine, add the salt, vinegar, sugar and spices to a pot and add 4 cups water. Bring to a boil and remove from heat. Allow to cool and then strain through cheese cloth, reserving liquid 1 To make the pickling brine, add the salt, vinegar, sugar and spices to a pot and add 4 cups water. Bring to a boil and remove from heat. Allow to cool and then strain through cheese cloth, reserving liquid 2 Cut vegetables as desired (shaved, shredded, spiralized, chopped) and quickly blanch any greens. Blanching greens with help maintain green color, drop them into heavily salted water for 10 seconds and then drop into ice water. 2 Cut vegetables as desired (shaved, shredded, spiralized, chopped) and quickly blanch any greens. Blanching greens with help maintain green color, drop them into heavily salted water for 10 seconds and then drop into ice water. 3 Add vegetables to brine and allow to sit for 30 minutes to 2 hours. 3 Add vegetables to brine and allow to sit for 30 minutes to 2 hours. 4 Preheat oven to 400 degrees 4 Preheat oven to 400 degrees 5 To make glaze, juice mandarin oranges into a small pot, add sugar and bring to a simmer. Allow to reduce by 75%. Add coconut oil and allow to cool slightly 5 To make glaze, juice mandarin oranges into a small pot, add sugar and bring to a simmer. Allow to reduce by 75%. Add coconut oil and allow to cool slightly 6 Bake salmon for 12-15 minutes depending on thickness. 6 Bake salmon for 12-15 minutes depending on thickness. 7 To serve, place a portion of vegetables on the plate, top with salmon portion, spoon a small amount of glaze over fish and garnish with almonds 7 To serve, place a portion of vegetables on the plate, top with salmon portion, spoon a small amount of glaze over fish and garnish with almonds More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Omurice (オムライス) Japanese Omelette Rice Caramel Chocolate Mousse Taco Salad Garlicky Cheesy fried tuna biscuits Mandys chicken enchiladas Omurice (オムライス) Japanese Omelette Rice Caramel Chocolate Mousse Taco Salad Garlicky Cheesy fried tuna biscuits Mandys chicken enchiladas Double Chocolate Chip Muffins Mandys chicken enchiladas Iced Coffee Float Omurice (オムライス) Japanese Omelette Rice Creamy Mushroom Soup with Crispy Mushroom Croutons Almond Flour Scones Cilantro shredded tofu salad 香菜干丝#凉菜##vegan# Sweet Breakfast Quinoa Sweet Cashew Cream Cheese Pesto Double Chocolate Chip Muffins Mandys chicken enchiladas Iced Coffee Float Omurice (オムライス) Japanese Omelette Rice Creamy Mushroom Soup with Crispy Mushroom Croutons Almond Flour Scones Cilantro shredded tofu salad 香菜干丝#凉菜##vegan# Sweet Breakfast Quinoa Sweet Cashew Cream Cheese Pesto