A little sweet, a little tangy, delightfully citrusy, just the right amount of ginger and mustard, and a whole lot of yum. This orange-glazed salmon recipe is a winner.
I’ve been thinking about brain and heart health lately. Maybe it’s my age (yikes!). Maybe it’s that talk I’m about to give on aging gracefully.
Also, lots of people ask me about good foods for the brain or good foods for the heart. Fortunately, I’ve got welcome news to share: they’re usually the same foods. And you’ve got some in this delicious orange-glazed baked salmon recipe.
Typically, what’s good for the heart is good for the brain and not just when it comes to food. It’s true for exercise, sleep, and common health markers like blood pressure and blood sugar. The link is largely your blood vessels. Let’s keep your blood vessels healthy, and you’ve got healthy oxygen and nutrient flow to all parts of your body.What's good for the heart, is good for the brain. Try this flavorful orange-glazed salmon recipe.Click To Tweet
By the way, this isn’t my only salmon recipe with orange. I’ve also got Sweet, Spicy and Orange-y Easy Bakes Salmon on the blog. Also delicious and nutritious and with a completely different flavor profile from this one.
How this orange-glazed baked salmon recipe is sooooo good for you
- It tastes good!
- Fatty fish – like salmon and barramundi – give us heart-healthy omega-3 fatty acids that decrease the risk of abnormal heartbeats, slow the growth of plaque in the blood vessels, and have other perks for the heart.
- Older adults who eat fish are less likely to develop Alzheimer’s disease than those who don’t.
- Eating fish is also associated with less cognitive decline among older adults and less age-related memory loss.
- Both orange juice and salmon boast potassium, which is critical for healthy blood pressure levels.
- Orange juice has heart-healthy phytonutrients too.
- And, of course, ginger, rosemary and mustard have a lot going on as well.
- ½ cup orange juice without pulp
- 1½ teaspoons freshly grated or jarred ginger
- 1 teaspoon Dijon mustard
- ½ teaspoon dried rosemary
- 1½ teaspoons packed brown sugar
- 4 salmon fillets (1 pound salmon)
- chopped cilantro and chives
- Preheat the oven to 350°F.
- To prepare the orange juice reduction, place the orange juice and the ginger in a medium saucepan. Bring to a boil over medium high heat. Reduce the heat to medium and continue a soft boil uncovered for about 10 minutes or until the juice is reduced to about ⅛ cup. You will need to keep an eye on it and adjust heat as necessary to avoid overboiling. The reduced juice will have a very dark color. Remove the saucepan from the heat and stir in the Dijon mustard, rosemary and brown sugar.
- Place the salmon on a grill pan or a baking sheet lined with aluminum foil. Carefully spoon the orange juice glaze over the salmon, spreading with the back of the spoon for even coverage. Bake for about 20 - 25 minutes or until the fish flakes easily. Remove to a serving dish and sprinkle with chopped cilantro and chives.
Cheers to heart-healthy, brain healthy eating!