This post contains affiliate links. Click here to see what that means! That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
![](https://autoimmunewellness.com/wp-content/uploads/2013/10/cranberrysalmon.png)
Wondering what to make with that leftover Citrus-Cranberry Relish I posted last week? I made the incredible discovery that it is absolutely AMAZING as a topping for baked salmon. The cranberries cook ever so slightly, giving a tart and festive flavor to an otherwise simple salmon fillet. Although I haven’t tried it yet, I imagine it would be delicious on top of other types of fish as well as chicken or pork chops!
- 1 pound salmon fillet, deboned
- ¼ teaspoon sea salt
- ½ cup Citrus-Cranberry Relish
- 2 tablespoons extra-virgin olive oil
- Preheat your oven to 400 degrees. Place the salmon on a baking sheet and sprinkle with the sea salt. Spread a thick layer of the relish on top and bake for 15 minutes, or until the flesh flakes when prodded with a fork (time may vary depending on the thickness of your fillet). Drizzle with olive oil and serve warm.
8 comments
Can’t wait to try! Off to the market to buy ingredients now. Thanks for shaing!
[…] Salmon with Citrus-Cranberry Relish by Autoimmune Paleo […]
[…] Salmon with Citrus Cranberry Relish from Auto-Immune Paleo […]
Mickey,
Did you supplement with iodine or eat seafood when you were trying to heal your Hashimotos? I have Hashimotos and my naturopathic Dr. has me on vitamins w/1000 mcg a day. I also eat fish 2 or 3 times a week.
Thank you so much
Kim
Kim, I had a terrible experience with iodine, but I did (and still do) eat a lot of seafood. Good luck!
Mickey
[…] Salmon with Citrus Cranberry Relish by Autoimmune Paleo […]
[…] Salmon with Citrus Cranberry Relish by Autoimmune Paleo […]
[…] Salmon with Citrus Cranberry Relish @ Autoimmune Wellness […]