Salmon with Citrus-Cranberry Relish

11/06/2013 | BY Mickey Trescott

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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!

Salmon with Citrus-Cranberry Relish
 
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Serves: 2-3
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Instructions
  1. 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.

 

About Mickey Trescott

Mickey Trescott is a co-founder here at Autoimmune Wellness and a co-teacher of AIP Certified Coach. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She has a Master's degree in Human Nutrition and Functional Nutrition, and is the author of three best-selling books--The Autoimmune Paleo Cookbook, The Autoimmune Wellness Handbook, and The Nutrient-Dense Kitchen. You can watch her AIP cooking demos by following her on Instagram.

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