Happy Holidays to you all! This season is wonderful–magical, fun, celebratory, but, of course, also so busy! Why not take out the guess work and let Little Green help you plan your menu? I’ve been featuring recipes for Christmas day on my instagram all week. Today’s feature is the main course, which we’ll just call Christmas Salmon, since it will be perfect for that–and many more occasions!
I actually have to also say that this may be the yummiest recipe I’ve ever created! My taste buds are sorta freaking out! The thing that’s fun about it is that I just sat with my eyes closed and nothing in my brain at all, and tried to think of what would be the most elegant and healthy pescatarian Christmas dinner I could imagine, and these ingredients just filled my head up. I had no idea how it would taste together, but now I may never make salmon any other way again! I hope you love it!
Also, before we get to the recipe, I want to make sure you all know that the JANUARY CLEANSE has launched! It’s on sale through the weekend. We are also offering a 5-day option, for those of you who just aren’t up for 10 days at the moment. Any healthy eating is great, and the more the better! If you need a little more info. on our cleanses, click here. If you want to have a friend join you, there is an amazing referral discount that you’ll get on your next cleanse (you’ll learn more after you register!)
¼ cup orange juice
1 clove garlic, minced
1 Tbsp. tamari
¼ lb wild salmon
2 zucchini, spiralized
1 Tbsp. coconut oil
Pinch pinch Himalayan sea salt
1 orange, peel cut off and sliced into rounds
1 Tbsp. fresh parsley, roughly chopped
- Make the marinade by whisking together the orange juice, tamari, and garlic in a bowl. Cut your piece of salmon in half and marinate, skin side up, for about ten minutes.
- Meanwhile, spiralize the zucchini and quickly brown in a cast iron pan with coconut oil and a pinch of salt. Should only take about 5 minutes. Remove and Keep warm!
- Add a tiny bit more coconut oil and place the salmon skin side down, and then pour the marinade over it. Sprinkle with salt. Cook in med/high heat for about 4-5 min or until salmon looks cooked about halfway up. Preheat broiler.
- Place the pain in the broiler and cook for about 1-2 minutes, add an orange slice on top of each piece, and broil for 1-2 minutes more, until there are signs of browning on the orange.
- Place half the zoodles in each plate, and top with a piece of salmon (try to remove the skin with the spatula as you lift the salmon out of the pan). Add a sprinkle of fresh parsley.
Happy Holidays, my friends!