I have a confession to make... I've never really been a big fish person! I have to explain though. I lived in Wisconsin for a couple years when I was a kid (like way out in the boonies in a little town called Barnes, WI), and my first introduction to fish was lake fish. I actually fell in love with fishing while living there (there is truly nothing as calming as being out in the middle of a calm beautiful lake at sunset just casting for a monster fish), but my motto always was, "I love to catch the fish, but I don't want to eat them". Lake fish like northern pike, muskie, and walleye tasted SO FISHY! And I think I was slightly scarred because I choked on at least 3 bones as a child and therefore had a very negative connotation.
That was until I actually ate fish like salmon and halibut. I couldn't believe that I hadn't ever tried that as a kid! It's still a little foreign to me, so it's not usually my "go-to" for a meal, but I'm trying to be more intentional about cooking it. Plus, I LOVE that wild-caught fish are just filled with omega-3 fatty acids AND they are a great source of lean protein! Matt and I are so used to eating dense meats like steak and grass fed beef that it's refreshing every once in a while to have a light fluffy protein source such as fish.
One of my FAVORITES is this Maple Glazed Salmon. It is so moist, full of flavor, and is very light! I usually pair it with a salad or some crispy oven roasted vegetables. Enjoy!
Maple Glazed Salmon
Prep Time: 10 minutes Cook Time: 15 minutes Servings: 4
1.5 lbs Fresh Wild Caught Salmon (with skin)
1 - 1 inch piece of ginger
3 cloves of garlic
2 Tbsp. Maple Syrup
2 Tbsp. Olive Oil
3 Tbsp. Coconut Aminos
1/4 c water
1. Thinly slice the white part of the scallions (you can also cut up the green parts and throw them in a salad to accompany the meal or keep them in the refrigerator for something else). Mince the garlic and ginger. Gently peel the majority of the orange rind off, trying to peel just the top layer (not into the white). Mince the peels.
2. Heat a pan to medium-high and put 2 tbsp. of olive oil in it. While the pan is heating, pat dry the salmon fillets and generously salt and pepper them on both sides. Then place the fillets skin down into the skillet loosely covering it with tin foil. Cook the salmon for about 4 minutes then flip it and do the same. Remove from the skillet and cover with tin foil to keep warm.
3. In the same pan, heat 2 more tbsp. of olive oil. Put the ginger, garlic, and scallions into the pan. Gently move them around for about a minute until they are cooked and then add the maple syrup, oil oil, coconut aminos, orange zest, and water. Stirring occasionally, cook. It should thicken slightly. After a couple minutes, add the cooked fillets back to this pan for a couple minutes, spooning the mixture over the salmon.
4. Remove and plate. Enjoy!