This is simple and delicious. I used trout because I actually prefer the taste and texture to salmon, but either are fine.
Orange Ginger Glaze
Heaping 1/4 cup sugar-free/all fruit orange spread
2 tbls low sodium soy sauce
2 cloves garlic, minced
Piece of fresh ginger, peeled and grated or finely chopped
1 tsp Chinese 5 spice powder
Pinch hot crushed red chili flakes (optional)
1lb salmon or trout fillets
Lay fish on non-stick baking sheet, skin side down. Generously coat top of fillets with glaze. Broil at 425F for about 12-15 minutes (depending on thickness of fillets).
The glaze makes enough for 2lb of fish, but I used the remaining glaze for a stir-fry sauce so I could serve some stir fried veggies and brown rice on the side.
Orange Ginger Stir-fry Sauce
1/2 of Orange Ginger Glaze recipe
1/4 cup rice vinegar
2 tbls orange juice
1 tbls arrowroot or cornstarch
Stir fry veggies in 1-2 tsp of canola oil. When just about done, add stir-fry sauce and cook until thickened. Serve with fish over brown rice.
Orange Ginger Glaze
Heaping 1/4 cup sugar-free/all fruit orange spread
2 tbls low sodium soy sauce
2 cloves garlic, minced
Piece of fresh ginger, peeled and grated or finely chopped
1 tsp Chinese 5 spice powder
Pinch hot crushed red chili flakes (optional)
1lb salmon or trout fillets
Lay fish on non-stick baking sheet, skin side down. Generously coat top of fillets with glaze. Broil at 425F for about 12-15 minutes (depending on thickness of fillets).
The glaze makes enough for 2lb of fish, but I used the remaining glaze for a stir-fry sauce so I could serve some stir fried veggies and brown rice on the side.
Orange Ginger Stir-fry Sauce
1/2 of Orange Ginger Glaze recipe
1/4 cup rice vinegar
2 tbls orange juice
1 tbls arrowroot or cornstarch
Stir fry veggies in 1-2 tsp of canola oil. When just about done, add stir-fry sauce and cook until thickened. Serve with fish over brown rice.
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