Orange Teriyaki GlazedSalmon

• Gluten free

• Seafood

  • 1 lb King salmon, wild caught

• Produce

  • 2 Garlic cloves
  • 1 1-inch piece Ginger, fresh
  • 1 Green onion

• Condiments

  • 1/4 cup Honey
  • 1/4 cup Soy sauce, low sodium

• Baking & Spices

  • 1 Black pepper, freshly ground

• Oils & Vinegars

  • 2 tbsp Olive oil, light

• Drinks

  • 1/4 cup Orange juice, freshly squeezed

Found on theharvestkitchen.com

Ingredients

• 1 pound wild caught king salmon
• 1/4 cup low-sodium soy sauce
• 1/4 cup freshly squeezed orange juice
• 1/4 cup honey
• 2 tablespoons light olive oil
• 2 garlic cloves, minced
• 1 1-inch piece of fresh ginger, peeled and minced
• 1 green onion, white and light green parts finely minced
• freshly ground black pepper

Directions

• In a small bowl, stir together soy sauce, orange juice, honey, olive oil, garlic and ginger. Place the salmon in a large resealable plastic bag. Pour the marinade over the salmon.  Seal the bag, and toss and turn to coat the fish. Refrigerate for at least 2 hours. Preheat oven to 350 degrees. Place the salmon on an aluminum foil lined baking sheet. Bake for 10 to 15 minutes until salmon flakes easily with a fork. Brush the reduced glaze on the salmon while it bakes. Alternative cooking method:  Lightly oil a barbecue grill grate. Place salmon on the preheated grill, and cook for 6 to 8 minutes per side, or until the fish flakes easily with a fork.