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Salmon with Orange-Maple-Chipotle Glaze

“Fast, easy, and elegant. All you need is a big green salad and you’ve got a great supper.” ~Dana Carpender

Recipe:

Servings: 4

Ingredients:

  • 4 fillets salmon (6 oz. each)
  • 1/4 cup bacon grease
  • 4 tsp orange marmalade, *no-sugar-added
  • 2 tsp pancake syrup, *sugar-free
  • 1 tsp chipotle hot sauce
  • 1/4 tsp soy sauce
  • 2 green onions, for garnish

Instructions:

  1. If you have a non-stick skillet big enough to hold your four fillets, use it. If not, give your big, heavy skillet a coating of non-stick cooking spray. Put it over medium-high heat. When it’s hot, melt the bacon grease and slosh it around to cover the bottom. Now add your fillets, skin-side up.
  2. While the fish is cooking, stir together the marmalade, pancake syrup, hot sauce, and soy sauce.
  3. When you can see that the salmon is cooked about halfway through, flip it carefully. Spread the glaze you’ve made evenly over the now-browned meaty side.
  4. Add a tablespoon or two of water to the skillet, and cover. Let the salmon cook another 2-3 minutes, or until you can see it’s cooked through.
  5. While the salmon is finishing up cooking, slice the scallions, including the crisp part of the green shoot.
    Plate the salmon, sprinkle sliced salmon over each serving, and you’re done.

chipotle salmonRecipe Notes:

I love the Polaner no-sugar-added preserves, and they’re the lowest carb I’ve found, but if you can’t find them, Smucker’s makes a good no-sugar-added line, too.

Sugar-free pancake syrup can be found with the regular pancake syrup in your grocery store. It’s still high-carb enough that I wouldn’t pour it over things, but a teaspoon or two here and there adds a nice maple flavor.

I use Melinda’s brand chipotle hot sauce — I love the flavor and it has no added sugar. But Tabasco makes one, and so does Louisiana brand.

4 servings, each with: 19g Fat; 34g Protein; 2g Carbohydrate

The number of servings one should eat in a sitting will depend upon your daily carbohydrate limit.

Copyright 2016 by Dana Carpender

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