Wow. Was this easy baked salmon ever off the charts delicious! I almost can’t wait to make it again, it was that good. The salmon is flavored with red onions, garlic and green onions, then soaked in olive oil, agave nectar and lime juice. And an itty-bitty pinch of cinnamon.
This salmon dish could hardly be easier. Well, maybe a little, but we’re not talking much effort to make this, that’s all I’m saying. The recipe came from a fellow blogger, Karina Allrich, also known as the Gluten-Free Goddess. Karina eats GF (gluten free), but she has plenty of “regular” recipes as well (meaning they’re not alternative-flour-centric) on her very popular blog. This one was from some years ago. I used the essence of it and adapted it slightly to suit our family. Agave nectar, although it’s a low glycemic carb and slow absorbing into the body of a normal person, is still SUGAR to a any person, let alone for a diabetic, like drinking sugar syrup.
There were 4 of us for dinner that night, and since this dish is made in individual foil packets (hooray for easy cleanup!), I was able to adapt my DH’s serving with less agave. The other 3 portions were as the recipe shows below. Here’s what I did differently from Karina’s recipe: (1) I sprayed the foil to make sure the salmon wouldn’t stick; (2) I reduced the amount of agave and olive oil, just because I thought 1/3 cup of each was more than needed for 4 servings – in any case, you don’t eat all of it anyway; and (3) I used ample of the dark green part of the green onions – flavor, I suppose, but also for color. The only thing I’ll do differently next time – and I’ve put this in the recipe below – is place the slices of garlic underneath the salmon. We found the garlic was still nearly raw when placed on top of the salmon. Perhaps if the garlic was placed in direct contact with the salmon flesh it would cook, but I’d put the onions on first, then the garlic and they were definitely raw. Anyway, I salted and peppered the salmon first, added the pinch of cinnamon, then thin slices of red onion are placed on the salmon fillets, a bunch of the green onions, then I mixed up the olive oil/agave mixture and used a spoon to drizzle it all over the top of the salmon. It puddled below in the packet, but all of the salmon was dampened with the mixture. Then, just before sealing it up I squeezed a half of a lime over the top – I drizzled it directly on the salmon. The packets were sealed up, then I placed them on a big rimmed baking sheet (4 just barely fit).
The 350° was just right – the salmon cooked in exactly 20 minutes. The fillets we had were about 1” at the thickest part, so 20 minutes was perfect. If you have thinner fillets, you’ll want to reduce the baking time by a few minutes.
What’s GOOD: every single, solitary morsel of this dish was fantastic. The fact that it’s relatively easy to make just made it even more fun to prepare. Worthy of a company meal for sure. The taste is on the sweet side – just know that going in.
What’s NOT: nothing. Absolutely nothing!
Baked Salmon with Agave and Lime
Recipe By: Adapted slightly from Karina’s Kitchen blog, 2008
Serving Size: 4
24 ounces salmon, skinless
1/2 red onion — thinly sliced
4 whole scallions — sliced (using equal amounts of dark green tops)
3 whole garlic cloves — sliced
Sea salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons agave nectar
2 whole limes — halved
1 pinch cinnamon
1. Preheat the oven to 350ºF.
2. Tear off eight pieces of foil; two for each piece of salmon.The top piece can be slightly smaller than the bottom one. Spray 4 pieces with EVOO spray. Place garlic pieces on the foil, in a line where you are going to place the salmon. Then place one serving of salmon on one piece of foil, folding under the thin, tapered edge of the fish. Season with a little sea salt and fresh ground pepper.
3. Sprinkle the salmon with onions and scallions.
4. Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces.
5. Place the remaining pieces of foil on each serving and fold the edges to create a packet.
6. Bake in a preheated oven for roughly 20 minutes, until it flakes easily- but is not dried out. One inch thick fillets were perfect at exactly 20 minutes. When serving, remove the fish from the packet and place on a warm serving plate; discard the juices.
Per Serving: 284 Calories; 13g Fat (40.5% calories from fat); 35g Protein; 7g Carbohydrate; 1g Dietary Fiber; 88mg Cholesterol; 118mg Sodium.