Citrus-Agave Glazed Salmon and Marinated Mushrooms
This is a beautiful stove top Wild Alaskan King or Coho Salmon recipe. The citrus adds a bright, fresh element to the fish. The agave can be substituted with Honey. Served with a quick guacamole stuffed quesadilla, roasted tomatoes, cauliflower rice and marinated mushrooms. The easiest weeknight dinner that can also be prepped ahead!
Ingredients:
Salmon:
- 2 packages Catch Sitka Seafoods Coho or King Salmon, cut into two portions each, four portions total.
- Sea Salt & Black Pepper
- 2Tbs Avocado Oil
- 1-2 cloves Garlic, minced
- 1/2 C Orange Juice
- Juice of 1 Lime
- 2Tbs Agave Syrup or Honey
- 1tsp Orange zest
- 1tsp Sriracha
Mushrooms:
- 1lb Mushrooms
- 2 cloves Garlic, smashed
- 1/2tsp Salt
- 1/4 C Cilantro
- 2 sprigs Thyme
- 2 C Water, boiling
Marinade:
- 1Tbs Olive Oil (we love Blood Orange Olive Oil)
- 2Tbs Balsamic Vinegar (we love Dark Balsamic)
- 2Tbs Coconut Aminos or Soy Sauce
- 2 cloves Garlic, minced
- 2Tbs Scallions, chopped
- 1/4tsp dried Thyme
- Sea Salt & Pepper to taste
Instructions:
Salmon:
- Pat Salmon dry and season with salt and pepper. Heat Oil over medium heat, sear salmon skin side up for four minutes (do not move) then flip and cook another three minutes. Remove and set on a plate.
- Add one large clove of minced garlic to pan. Sauté until fragrant, about 30 seconds. Add orange juice, lime juice, Agave Syrup or Honey, orange zest and sriracha.
- Increase heat to medium high, and bring to a boil. Reduce heat to medium and cook for about 3-4 minutes until liquid has slightly thickened.
- Add the salmon back to the pan, and spoon the sauce over the salmon. Cook for about 2-3 minutes more until salmon is cooked through.
Mushrooms:
- Cut off the ends of the mushroom stems then slice (or just in half if you prefer). Add them to boiling water mixed with 2 cloves smashed garlic and 1/2 teaspoon salt, and fresh herbs of choice (I used 1/4 cilantro and 2 sprigs of thyme). Cook for 3 minutes until tender.
- Remove from heat and drain immediately. Add marinade while mushrooms are still warm. Serve immediately or continue to marinate in fridge in a covered jar.
Enjoy & Best Fishes!
Recipe Courtesy of the Incredible Caitlin Green of Star Infinite Food and @StarInfiniteFood on Instagram
