Baked Salmon over Pickled Vegetables with Mandarin Glaze

Name: Baked Salmon over Pickled Vegetables with Mandarin Glaze
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: Pickling Brine; 3 tbsp Salt; 1 1/2 c Apple Cider Vinegar; 1/3 c Sugar; 2 tsp Mustard Seeds; 1/2 tsp Dry Mustard; 1 tsp ground Tumeric; 5 Pepper Corns; Choice of Veggie: Daikon, Carrots, Radishes, Onions, Greens, etc; Glaze; 5 fresh Mandarin Oranges; 1/4 c Sugar; 2 tbsp Coconut Oil; 1 lb wild caught Salmon; 1/4 c Silver Almonds

Chelsia @cook_4904385

Colorado

Baked Salmon over Pickled Vegetables with Mandarin Glaze

Chelsia @cook_4904385

Saved

Ingredients

30 mins

4 servings

Pickling Brine
3 tbspSalt
1 1/2 cApple Cider Vinegar
1/3 cSugar
2 tspMustard Seeds
1/2 tspDry Mustard
1 tspground Tumeric
5Pepper Corns
Choice of Veggie: Daikon, Carrots, Radishes, Onions, Greens, etc
Glaze
5fresh Mandarin Oranges
1/4 cSugar
2 tbspCoconut Oil
1 lbwild caught Salmon
1/4 cSilver Almonds

Saved

Steps

30 mins

1

To make the pickling brine, add the salt, vinegar, sugar and spices to a pot and add 4 cups water. Bring to a boil and remove from heat. Allow to cool and then strain through cheese cloth, reserving liquid
2

Cut vegetables as desired (shaved, shredded, spiralized, chopped) and quickly blanch any greens. Blanching greens with help maintain green color, drop them into heavily salted water for 10 seconds and then drop into ice water.
3

Add vegetables to brine and allow to sit for 30 minutes to 2 hours.
4

Preheat oven to 400 degrees
5

To make glaze, juice mandarin oranges into a small pot, add sugar and bring to a simmer. Allow to reduce by 75%. Add coconut oil and allow to cool slightly
6

Bake salmon for 12-15 minutes depending on thickness.
7

To serve, place a portion of vegetables on the plate, top with salmon portion, spoon a small amount of glaze over fish and garnish with almonds