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Agave and Lime Salmon
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| Easy Agave and Lime Salmon By The Gluten Free Goddess This dish is so easy you can take it from the kitchen to the campground. Prepare it in foil packets and toss it onto the campfire or use your own indoor (or outdoor) grill at home. Amazing with veggie kebabs on the side, this dish will quickly become a family favorite. Ingredients 4 serving-sized pieces of salmon | |
| 1 | red onion, sliced |
| 4 | scallions, sliced |
| 4 cloves | garlic, chopped |
| 1/3 cup | extra virgin olive oil |
| 1/3 cup | agave nectar |
| Fresh lime juice from two large limes | |
| Pinch | cinnamon |
| Instructions Preheat the oven to 350 degrees F. Tear off eight pieces of foil; two for each piece of salmon. Place one serving of salmon on one piece of foil. Season the salmon with a little sea salt and fresh ground pepper. Combine: | |
| 4 serving | sized pieces of wild caught salmon |
| 1 | red onion, sliced |
| 4 | scallions, sliced |
| 4 cloves | garlic, chopped |
| For the sauce: | |
| 1/3 cup | extra virgin olive oil |
| 1/3 cup | agave nectar |
| Fresh lime juice from two large limes A tiny, secret pinch of cinnamon -- don't tell Combine the olive oil, agave, lime juice and touch of cinnamon in a glass measuring cup. Pour the sauce all over the salmon pieces. Sprinkle the salmon with onions, scallions and garlic. Place the remaining pieces of foil on each serving and fold the edges to create a packet. Bake in a preheated oven for roughly 20 minutes, till it flakes easily but is not dried out. Total Servings: 4 Nutritional Information Per Serving Calories: 450 Carbohydrates: 30.7 g Cholesterol: 54 mg | |
| Fat, 21.0 g | |
Saturated Fat: 4.8 g
Fiber: 2.0 g
Sodium: 58 mg
Protein: 20.2 g
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