Easy Recipe: Detox-Friendly Baked Citrus Salmon
Thursday, April 03, 2014
I recently did a kidney detox by cutting out pretty much all processed foods, sugars and salts. I ended up cooking salmon twice to satisfy my meat-eating needs, and one night, I wanted to incorporate a spare grapefruit I had into the salmon dish, so I Googled around for a citrus salmon dish. Turns out McCormick, of all places, had a pretty decent recipe using oranges.
I tweaked the recipe a little bit, as I usually do, and it turned out great! Here is my kidney detox-friendly version of McCormick's "Citrus Salmon with Orange Relish" recipe.
Baked Citrus Salmon
Yields: One serving
Total Cooking Time: About 45 minutes to an hour
Ingredients for the marinade
1 salmon fillet, 4 to 6 ounces
1 tablespoon of the juice of whatever citrus you're using (any sweet citrus would work)
1/2 tablespoon of olive oil
1/4 teaspoon of paprika
Dried thyme
Ground pepper to season the fish
Ingredients for the relish
1/2 of a citrus fruit, peeled, seeded and cubed
1/2 of a chopped bell pepper
1/3 of an onion, chopped
1/3 tablespoon of raw honey (if you're not detoxing, use 1/4 tablespoon of regular honey)
1/4 tablespoon of chopped fresh parsley
Instructions
Mix the juice of your citrus fruit, the olive oil and about 1/2 teaspoon of dried thyme (or 1 teaspoon of fresh thyme). Coat your salmon fillet in this marinade and cover, or place the salmon and marinade in a resealable plastic bag. Chill in the refrigerator for about 30 minutes. Combine the cubed citrus, bell pepper, onions and parsley together to create the relish.
Preheat your oven to 400 degrees Fahrenheit. Remove the salmon from the marinade and throw out remaining marinade. Mix the paprika, pepper and 1/4 teaspoon of dried thyme (or 1/2 teaspoon of fresh thyme) and rub into the salmon fillet, and coat with honey. Pour the relish around the fillet, making sure to leave the surface of the fillet exposed. Place the fillet onto a foil-lined baking sheet.
Bake for 10-15 minutes, or until the fish flakes easily with a fork. (McCormick says you can also grill the salmon over medium-high heat for 6-8 minutes per side.)
I thought the grapefruit might have made the dish too tart or bitter, especially with the exclusion of the brown sugar that the original recipe calls for, but it wasn't. The honey really added a nice touch to the fish, and between the parsley, thyme, grapefruit and honey, the flavors melded really well together.
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