Loaves and Fishes, without the Loaves

Chili Orange Salmon

Jesus replied, “They do not need to go away. You give them something to eat.”
17 “We have here only five loaves of bread and two fish,” they answered.
18 “Bring them here to me,” he said. 19 And he directed the people to sit down on the grass. Taking the five loaves and the two fish and looking up to heaven, he gave thanks and broke the loaves. Then he gave them to the disciples, and the disciples gave them to the people. 20 They all ate and were satisfied, and the disciples picked up twelve basketfuls of broken pieces that were left over. 21 The number of those who ate was about five thousand men, besides women and children.

Matthew 14:16-21

I have loved salmon for as long as I can remember. I remember begging my dad to give me a bite of his pecan crusted salmon from a restaurant near the railroad tracks in Gainesville, GA, where I grew up. Flaky and moist it just had the best texture! Later when Jake and I moved to Alaska, it was basically heaven for me. Salmon is definitely not in short supply in that part of the country. It was a favorite dish to serve when we had company over.

Last week while searching Pinterest for dinner ideas I came across an orange chili salmon, that I knew I had to try. My usual go to for salmon is a honey dijon pecan crusted salmon, so I thought it would be worth a try to mix it up a little. The mix of spicy and sweet was perfect!

Orange Chili Salmon

  • 1 (1lbs. -1 1/2 lbs.) Salmon fillet
  • 1 large orange, sliced into rounds
  • 2 tablespoons unsalted butter, melted
  • 3 tablespoons honey
  • 3 tablespoons orange juice, half an orange
  • 1 package chili seasoning, I use McCormick
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 tablespoons minced parsley, for garnish

Preheat oven to 375 degrees

Line a sheet pan with foil, leaving about 2 inches over the sides of the pan and spray with nonstick spray. Place salmon, skin side down on the prepared foil. Place orange slices around the edge of the salmon.

Mix melted butter, orange juice, and honey. Pour or brush mixture over salmon. Sprinkle chili seasoning over fillet. Let salmon marinate in seasonings for about 15 minutes.

Place another piece of foil over the top and seal sides together to make an foil pouch. Bake in oven for 15 minutes. Remove from oven and remove top piece of foil off.

Place salmon back in oven, and turn oven to broil. Watch salmon carefully to ensure it does not burn. Broil salmon for about 5 minutes, or until browned.

This was wonderful with some rice from instant pot and some steamed green beans and carrots.

I hope you love this as much as we did!

Until next time,

Fellowship Foodie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s