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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!
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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
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