Miso orange glazed wild salomon

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Hey guys. We’re done with sweets for some time, let’s start with some yummy healthy food. Next time I’ll write more about the “diet” we are on. I don’t like calling it a diet, it’s just a healthy way of eating. I don’t mind eating like that all my life if only I can have a nice sweet treat from time to time. I know few people are waiting for the recipe so here it goes. It’s fast, simple and yummy. I don’t like any complications in my cooking during the week, especially now when we eat five times a day. Preparations take you about 5-10 minutes depending on how fast you can mix and chop ingredients ­čśë

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RECIPE – ORANGE MISO GLAZED SALOMON

wild salomon fillet(I used wild Baltic salomon)
juice from one orange(I used bloody oranges from Sicily)
1T miso paste
1T soy sauce
1T maple syrup
1 fennel bulb
2-3 oranges sliced
juice from one lemon
drizzle of olive oil

Preheat your oven to 200C/400F. In a bowl mix orange juice, miso, soy sauce and maple syrup until combined. In a baking dish put orange slices and fennel cut in smaller parts as a bed for the salomon. Put salomon on them and rub the miso mixture on the fish. Sprinkle some lemon juice and olive oil on the fennel. Bake for half an hour in the oven, check if the salomon is cooked through by inserting a knife. Serve with Thai jasmine rice.

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6 Comments

  • I’m trying this tonight! I don’t have Miso sauce so I googled some substitutes. I’ll let you know how it turns out. Thanks for posting. I’m also excited to hear more about your “diet.” I have been clean eating with a few treats here and there and my body feels so wonderful.

  • I made this for the first time last night…it was delicious and pretty! It was a company worthy dish, just wished I had the company to of shared it with! I had also only had fennel raw before and didn’t like it that way. I was leery that I would even like this dish, so I added large chunks of zucchini with it just in case I couldn’t eat the fennel, but lo and behold the fennel was delicious and tasted nothing like it does raw! We are going be adding fennel to our garden this summer!

    • Hey Shirley! I’m so glad I had something to do with your love for fennel. I love shaved fennel (on mandoline) with shaved apple and toasted almond and apple vinegar/honey/maple sauce. Yum!

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