ORANGE-GINGER GLAZE SALMON

Gluten-free, dairy-free, FODMAP friendly

Bake or grill the salmon with this glaze

ORANGE-GINGER GLAZE:

1tbsp fresh ginger root

¼ cup Maple Syrup

Frozen/concentrate orange juice or ½ cup of fresh orange juice

1. Finely grate ginger (as much as you like to taste; about 1 tbsp)
2. Stir maple syrup and orange juice/concentrate in a pan on medium heat, add in ginger, 10 minutes
3. Leave on simmer while the salmon cooks, stir often

SALMON: (baked, as pictured)

Buy fresh, wild salmon filets at a trustworthy grocer, ensure the fish does not smell fishy

1. Rinse salmon filets (one filet per serving) and place on tin foil
2. Lightly cover with olive oil, salt and pepper; douse with your orange-ginger glaze
3. Wrap and seal tin foil around salmon, place on a cookie sheet
4. Bake in the oven 400 degrees for ~15 minutes, or until cooked through

SALMON: (grilled; I wish I had a grill!)

1. Rinse salmon filets (one filet per serving) and place on tin foil
2. Lightly cover with olive oil, salt and pepper; douse with your orange-ginger glaze
3. Wrap and seal tin foil around salmon, place on the grill
4. Grill for 8-10 minutes, or until cooked through

Drizzle remaining glaze over salmon and serve.

Sides:

TERIYAKI BROCCOLI (so yummy!)

1. Wash 1- 1.5 cups of broccoli florets and place in a pan with ¼ cup water or chicken broth
2. On medium heat, stir for 3 minutes, add 1tbsp of teriyaki sauce, salt and pepper, continue to stir often for 10 minutes
3. ENJOY

ROASTED BUTTERNUT SQUASH

(Skip steps 1-3 Whole Foods pre-cut butternut squash)

1. Wash and grate the skin off the butternut squash
2. Cut in half, clean the inside with a spoon (like a pumpkin; can save the seeds to salt and roast—yum!)
3. Cut (serrated knife; be careful, it is very hard) as pictured and wash
4. Douse butternut squash in olive oil, salt and pepper in a plastic bag
5. Place on foil or parchment paper on a cookie sheet
6. Bake at 350 for 20-30 minutes; should be golden-browned and soft