I love to cook. I love trying new recipes and making old favorites. I love the way my dog Nellie curls up in a ball and quietly watches me each time I’m in the kitchen. I especially love that cooking is one of the few times when my brain settles down a bit and stops overthinking. I’m grateful to have the opportunity to share my cooking adventures (and mishaps) with readers every other Wednesday. My February blogs will feature a couple of my go-to recipes as of late. This week’s recipe features citrus salmon with leeks.
Try it out for yourself and let me know what you think in the comments!
– 1 lb. Wild Atlantic salmon, fresh
– 1/2 c. leeks, chopped
– 1 T. hoisin sauce
– 1 t. soy sauce
– 3 t. olive oil
– juice from two clementine oranges
– pinch of kosher salt
– pinch of crushed black pepper
1. Place salmon in a glass baking dish, skin side down.
2. In a small bowl, combine and stir hoisin sauce, soy sauce, olive oil, juice from oranges, salt, pepper and leeks. It’s okay to add a few crushed pieces from the oranges if you’d like.
3. Pour mixture over salmon, then cover dish and place in fridge for 45 minutes to one hour.
4. When you’re done marinating, preheat oven to 375ºF.
5. Bake salmon for about 12-14 minutes, or until salmon flakes easily with a fork.
Servings: 3 (serving size = 3 oz.)
Per serving: 300 calories (122 from fat), 13 g fat (3 g saturated fat), 68 mg cholesterol, 345 mg sodium, 8 g carbohydrates, 0 g fiber, 5 g sugar, 33 g protein
Exchanges: 4 protein, 2 1/2 fat, 1/2 other carb