Citrus-marinated Salmon

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Plan Z Phase: This is a Z2 (ZReduction) recipe.

Servings: Serves 4

Ingredients:

• 4 portions of salmon fillet or steak (6-8 oz each)
• sea salt and pepper to taste
• 2 tsp of onion powder
• ½ – 1 tsp of crushed pepper flakes (to taste)
• ¼ cup of fresh lemon juice
• 4 cloves of minced garlic (jar garlic will work for this dish)
• 3 Tbl of white balsamic vinegar (you can use apple cider vinegar for a sweeter flavor)
• ½ tsp of Truvia (1/2 tsp)
• 2 Tbl of minced green onions
• 2 Tbl of minced fresh cilantro

Instructions:

Preheat oven to 450 degrees.

Lightly grease an oven-proof baking dish. Place the salmon pieces in skin side down. Lightly sprinkle with sea salt and pepper. Then dust on the onion powder and the crushed pepper flakes. In a small bowl, combine the lemon juice, the vinegar, Truvia, minced onions and minced cilantro. Stir to dissolve the Truvia. Then pour this mixture over the salmon taking care to make sure an even distribution of the ingredients lay on top of the fish. Cover and marinate in your refrigerator for up to 2 hours.

Careful not to marinate the fish too long. The citrus juice will “cook” the fish the same as it does with ceviche if left too long.

Take off the plastic wrap and put the fish in the oven and roast for 5 minutes. Then turn the oven to broil and broil the fish until it’s done to your liking. Some like medium rare salmon and some like well done. The gauge is usually about 5 minutes of cooking time per inch of thickness to your salmon. Keep an eye on it.  The salmon will begin to brown in spots.

Remove from oven and serve.  Some of the skin may stick to the bottom of the pan. That’s fine. Some folks like to eat the skin and others work around it and toss it.

I served this with pea pods and cherry tomatoes that I cooked in a small pan with chicken broth. Very plain, but tasty.

This can also be made with other kinds of fish fillets. Halibut, tilapia, cod, whitefish and others.

Enjoy!

Cheers,