Orange Balsamic Salmon Recipe

Wild caught salmon saturated with a zesty orange marinade and a hint of cedar over the crunchy foundation of carrot-ginger Asian slaw or Veggie Spring Mix!
Salmon is considered a super food by many with its superior amount of omega-3 fatty acids and high protein, vitamin and mineral content.

Serves:

Ingredients:

Fresh Express Veggie Spring Mix
4 wild-caught Atlantic salmon fillets, skin off (about 6 ounces each)
1 cedar plank
1/4 cup organe marmalade
2 Tablespoons honey
1 whole orange, juiced and zested
1 teaspoon fresh ginger, minced
1/2 teaspoon dijon mustard
1 cup shelled edamame
Salt & pepper to taste

Instructions:

Soak cedar plank in water for at least 2 hours.
Preheat oven to 350 degrees.
In a bowl, mix orange marmalade, honey, orange juice, orange zest, ginger and dijon mustard. Transfer to a large, plastic resalable bag containing salmon. Seal bag and refrigerate 1 hour, turning several times.
Season both sides of salmon with salt and pepper and place (what was the skin-side down before removing the skin) on the cedar plank.
Bake 30-40 minutes, until the salmon can be flaked off with a fork (*can also be cooked on the grill: set grill for indirect grilling and heat to medium-high. Place the plank in the center of the hot grate, away from the heat. Cover and cook until cooked through, approximately 20-30 minutes.) Internal temperature should be 145 degrees F when done.
While fish is cooking, place Veggie Spring Mix and edamame in a salad bowl. Toss with dressing, set aside.
When salmon is done cooking, portion salad onto 4 plates and top each with a salmon filet.