orange Archives - Anna Rissato

Honey Orange Glazed Salmon

Anna — Fri, 16 Jun 2023 22:18:39 +0000

This honey orange glazed salmon perfectly combines sweet and citrus flavors. It’s very delicious and incredibly quick to make. There is no need to marinate the salmon, just grill it in the skillet and then make the glaze. You just need half an hour of your time to have this honey-glazed salmon recipe ready for your dinner.

Salmon is one of the most thoroughly researched foods in terms of supporting metabolic, hormonal, and anti-inflammatory health. Regular consumption of fatty sea fish can be a valuable part of the diet for people with thyroid disease, lipid metabolism disorders, or insulin resistance.

HONEY ORANGE GLAZED SALMON RECIPE

I love salmon for its high omega-3 content and try to have it at least once a week. Fish is a very important part of a stable and healthy diet. It is high in muscle-building protein and low in saturated fat.

INGREDIENTS FOR HONEY ORANGE GLAZED SALMON

Salmon: Best is to use wild-caught cold-water salmon. After grilling, you will have perfectly tender, moist, and flaky salmon. No marinade time is required, making this recipe quick and easy.
Honey: The key to our sweet and sticky glaze. Honey caramelizes beautifully and adds natural sweetness.
Coco aminos: You can swap for soy sauce. Adds a salty, umami flavor that complements sweet flavors.
Orange Juice. A delicious finishing touch of this sweet citrus glaze.
Olive oil: Just a little bit to grill the salmon.
Garlic: Who doesn’t like to add garlic to everything?
Corn or Arrowroot starch: To make a slurry.
Thyme: Adds flavor to this honey-glazed salmon recipe, but you can omit or add another herb to your liking.
Salt and Pepper: To taste.

HOW TO MAKE GRILLED SALMON WITH HONEY ORANGE GLAZE

Grill the salmon: Heat a few tablespoons of olive oil in a skillet over medium-high heat (make sure the skillet is hot before adding the salmon) and grill the salmon for 3-4 minutes on each side, until very crispy.
Create the sauce thickener: To make the honey orange glaze, you need to create a slurry. To do this, stir ½ teaspoon of corn or arrowroot starch with 1 teaspoon of water and set aside.
Make the honey orange glaze: Once the salmon is grilled, set it aside. Lower the heat, add the minced garlic to the skillet, and sauté for 30 seconds. Then add the honey, orange juice, coconut aminos or soy sauce, thyme, and the slurry and whisk for 1-2 minutes or until the glaze is slightly thickened.
Coat the grilled salmon with honey orange glaze: Return the salmon to the skillet and coat the sauce all over the salmon.
Serve: Transfer salmon onto a plate, drizzle with honey orange glaze, and serve with your favorite side dish.

WHAT TO SERVE WITH GLAZED SALMON

You can serve this honey orange glazed salmon with any of your favorite side dishes. My suggestions are as follows:

Broccoli Rice
Cauliflower Purée
Zucchini Fritters
Cauliflower Fried Rice
Roasted or Mashed Potatoes
Quinoa or rice

WHAT TO DO WITH HONEY-GLAZED SALMON LEFTOVERS

You can turn the leftovers of this honey-glazed salmon into a tasty salad with some greens, tomatoes, and avocados. In addition, you can also use leftover grilled salmon to make a delicious salmon sandwich with mayonnaise, arugula, and avocado.

CAN I FREEZE LEFTOVER GRILLED SALMON

I do not recommend freezing honey-glazed salmon, as it may lose texture and flavor. However, salmon once cooked, keeps well in the fridge, and if stored properly, it lasts for about 3 days, and there are many ways to consume it.

WHY IS SALMON WORTH EATING?

Salmon provides:

Complete protein, essential for tissue regeneration and blood sugar stabilization,
Omega-3 fatty acids (EPA and DHA), which have anti-inflammatory properties,
Vitamin D, which is important for the immune and endocrine systems,
Selenium and iodine (in moderate amounts), which are important for thyroid function.

NUTRITIONAL NOTES – WHO WILL BENEFIT FROM THIS RECIPE?

Hashimoto’s disease, hypothyroidism

Omega-3 fatty acids can help reduce inflammation, which is a key component of autoimmune thyroiditis.
High-quality protein supports metabolism and muscle mass maintenance, which can be difficult with hypothyroidism.
The recipe does not contain gluten or highly processed products.

Insulin resistance, PCOS, type 2 diabetes

The combination of protein and fat helps stabilize blood glucose levels.
A small amount of honey is used for flavor — if you have insulin resistance, you can reduce the amount of glaze or serve the salmon with more vegetables.
No refined sugar or flour.

Dyslipidemia (cholesterol, triglycerides)

Omega-3 can help lower triglyceride levels and improve lipid profile.
Olive oil and fatty fish are part of the Mediterranean diet, which is recommended for lipid disorders.

Digestive, stomach, and intestinal disorders

(gastritis, ulcers, reflux, functional indigestion)

Gentle pan-frying and the absence of hot spices make this dish relatively easy to digest.
If you suffer from active reflux or hyperacidity, it is worth reducing the amount of orange juice and garlic or omitting them altogether.

IBS, SIBO, sensitive intestines

The recipe is naturally gluten-free and minimally processed.
In people with intestinal hypersensitivity, honey may exacerbate symptoms — in this case, it is advisable to reduce the amount of glaze or replace it with a small amount of maple syrup.

Histamine intolerance

The salmon should be very fresh — fish that has been stored for a long time is one of the main sources of histamine in the diet.
The dish is best eaten immediately after preparation, without storage.

DIET MODIFICATION RECOMMENDATIONS

Anti-inflammatory diet: serve salmon with vegetables rich in polyphenols (broccoli, zucchini, spinach).
Diet for reflux and gastritis: reduce the amount of citrus fruits, omit garlic and thyme.
Low-carbohydrate diet: use a minimal amount of glaze or prepare it without thickening.

Honey Orange Glazed Salmon

Course Fish, Main Course

Cuisine American

Keyword Glazed Salmon, Grilled Salmon, Healthy Salmon Recipe, Honey Glazed Salmon, Samon Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Calories 327kcal

Author Anna

Equipment

Frying Skillet
Tongs
Small Bowl
Spoon
Paper towel

Ingredients

Salmon:

2 tbsp olive oil for grilling
600g/1.3lb salmon fillets
Salt and pepper to taste

Slurry:

½ tsp corn starch or arrowroot starch
1 tsp of water

Glaze:

2 minced garlic cloves
1 orange juice only
2 tbsp of honey
2 tbsp coconut aminos or soy sauce
1 tsp thyme chopped

Instructions

With a paper towel pat dry the salmon and season with salt and pepper to taste.
Heat the oil in a skillet over medium-high heat (make sure the skillet is hot before adding the salmon). Add the salmon and grill for 3-4 minutes on each side.
While the salmon is grilling, make the thickener (slurry) by mixing ½ tsp corn starch and 1 tsp of water. Set it aside.
Once the salmon is grilled, transfer it to a plate and set it aside. Lower the heat to medium-low and sauté the 2 minced garlic cloves in the pan for 30 seconds. Add the juice from 1 orange, 2 tbsp of honey, 2 tbsp coconut aminos, 1 tsp thyme, and slurry. Mix and cook for 1-2 minutes or until slightly thickened.
Return the salmon to the skillet and coat the sauce all over the salmon.
Transfer salmon onto a plate, drizzle with honey orange glaze, and serve with your favorite side dish.

Notes

The glaze will continue to thicken on its own during cooling process.

Nutrition

The post Honey Orange Glazed Salmon appeared first on Anna Rissato.

Gluten-Free Brownie With Chocolate Ganache

Anna — Wed, 25 Jan 2023 19:12:03 +0000

Anna Rissato
Gluten-Free Brownie With Chocolate Ganache

This gluten-free brownie with chocolate ganache frosting has a creamy, rich, and fudgy middle and a perfectly crispy top! It’s super easy to make and tastes incredible! Dessert doesn’t get much better than this!

This is one of my favorite gluten-free brownie recipes. For me, a brownie must have a lot of chocolate, be moist and soft inside, and have a crisp, dry top! That’s why I invite you to make this recipe as this gluten-free brownie is healthy, tasty, and very chocolatey!

INGREDIENTS FOR THE GLUTEN-FREE HEALTHY BROWNIE RECIPE

Brownie:

The ingredients for this healthy gluten-free brownie are quite simple: eggs, nut flour, cocoa and sugar. As I said before, for me brownie has to have a crispy top. To get the crispy top we need to use sugar. To make a healthier version of the gluten-free brownie I’ve opted to use coconut sugar but in a reduced way, compared to other brownie preparations (40% less than the traditional brownie recipe).

Coconut sugar is a more natural, healthier option and has a lower glycemic index than regular sugar. This means that coconut sugar will have less of an impact on your blood glucose level.

For the gluten-free flour option, and to keep this brownie recipe low carb I’ve chosen to use only walnut flour and cocoa powder, without any flour mixes.

Ganache:

The ganache is a simple combination of chocolate and cashew nut cream, which is made with soaked cashew nuts (for approximately 6-8 hours), water, and honey. To make this ganache even better, I’ve infused it with orange juice for a richer flavor. I’ve also used 70% dark chocolate, both in the brownie and in the ganache, as I like the intense chocolate flavor.

HOW TO MAKE GLUTEN-FREE HEALTHY BROWNIE

Brownie:

Melt the chocolate with coconut oil and set aside. (The best way to melt chocolate is on the stovetop using a double boiler).
Mix the walnut flour with the cocoa powder and set aside.
Place the eggs and coconut sugar in a bowl, and with the help of a mixer, beat very well until you get a fluffy cream that has doubled in size. Reserve.
Add the cooled melted chocolate to the egg mixture. Using a spatula, mix it well, then add the walnut flour and cocoa powder mixture. Stir lightly and be careful not to lose aeration.
Grease the baking pan with coconut oil, line it out with the piece of parchment paper, and then add the batter to the pan.
Bake it in the preheated oven at 180°C/350°F for approximately 15 minutes or when you observe the crust formation.
Remove and let it cool in the pan.

Cashew Nut Cream:

To make the cashew nut cream, place all the ingredients (soaked cashew nuts, water and honey) in a high-speed blender and mix until smooth. Let’s use this cream in the next step, which is the truffle!

Ganache:

In a small saucepan, reduce the orange juice, and set aside.
In a medium saucepan, add the cashew nut cream and orange zest. Cook on low heat until it reaches the first boil, then turn off the stove. Cover the pan with a lid and let it infuse for 10 minutes.
Add the hot reduced orange juice to the cashew nut cream, and then add the chocolate. Cover with the lid, and let it sit for at least five minutes.
Mix everything until the chocolate has completely melted and incorporated into a smooth cream.

To finish this gluten-free brownie recipe, use a layer of brownie with the ganache on top. Use your creativity to decorate! You can make this gluten-free healthy brownie in a round shape as a cake or a traditional square shape. You can also cut the brownie into small pieces and put the truffle frosting on top with the help of acetate.

HOW TO MAKE WALNUT FLOUR AT HOME

It’s very simple and similar to my almond flour recipe. Put 1/2 cup of walnuts in the blender at a time. Pulse the nuts so they break up and look like breadcrumbs. However, be careful not to over-process your nuts! If you process the nuts in the blender for too long, they’ll turn into nut butter instead of flour. If you want, sift the nuts flour and then use it in the recipe.

TIPS FOR THIS GLUTEN-FREE HEALTHY BROWNIE RECIPE

Cool the melted chocolate well before adding it to the egg mixture, to do not curdle the eggs. Be careful in this part of the process! You do not want to end up with scrambled eggs in your brownie batter!
I recommend using 70% cocoa chocolate, as it has a lower sugar content and contains more flavonoids (phytonutrients found in cocoa), which have antioxidant effects. However, if you want, you can use milk chocolate or semisweet chocolate for a sweeter, less intense chocolate flavor gluten-free brownie.
In this gluten-free brownie recipe, the synergy between cocoa and nuts improves mood and concentration. Making it an excellent mid-afternoon snack that can give you an extra kick of energy at the end of the day.
For this healthy gluten-free brownie to have a crispy top, it’s essential to use sugar. I have used 120g/4.2oz of coconut sugar = brownie light in sugar, or in other words, 40% sugar reduction compared to a traditional brownie recipe. Using nut flour helped turn this brownie healthier and lower in carbs despite using sugar.
Coconut sugar is a more natural and healthy option. Also, it has a lower glycemic index than regular sugar. However, feel free to use another type of sugar if you like!
Soak the cashew nuts for at least 8 hours to reduce the anti-nutritional factors, as they interfere with our digestion. Also, it facilitates turning cashew nuts into a smooth cream.

STORAGE OF GLUTEN-FREE HEALTHY BROWNIE

Store the gluten-free brownie at room temperature for up to 1 day or in the fridge for up to 5 days. You can also freeze these healthy brownie pieces for up to 3 months. However, once frozen, I recommend thawing them in the fridge overnight and then leaving them at room temperature until the next day.

I like to have this brownie slightly warmed up. I warm it up in the microwave for 10-20 seconds before eating them.

Gluten-Free Brownie With Chocolate Ganache

This gluten-free brownie with chocolate ganache frosting has creamy, rich, and fudgy middle and a perfectly crispy top! It's super easy to make and tastes incredible! Dessert doesn't get much better than this!

Course Dessert

Cuisine American

Keyword Chocolate Brownie, Chocolate Dessert, Dairy Free Dessert, Flourless Brownie, Gluten Free Brownie, Healthy Brownie, Healthy Dessert, Low Sugar Brownie

Prep Time 45

Cook Time 20

Soaking Time 8

Total Time 9 5

Servings peaces

Calories 507kcal

Author Anna

Equipment

Blender
Kitchen Scale or Measuring Cups and Spoons
Large bowl
Medium sauce pan
Mixer
Zester
Parchment paper
Pastry bag
Baking pan (I used a 23 cm round shape with removable bottom)
Brush
Sieve
Spatula

Ingredients

Brownie:

1½ cups (250 g/8.8 oz) chocolate chips 70% cocoa
⅓ cup (75 g/2.6 oz) coconut oil
3 tbsp (25 g/0.8 oz) cocoa powder
¾ cup (80 g/2.8) walnut flour
4 whole eggs
¾ cup (120 g/4.2oz) coconut sugar

Cashew Nuts Cream:

1½ cups (200 g/7 oz) of soaked cashew nuts* natural and unsalted (see weight note)
1 tbsp (20 g/0.7 oz) honey
⅔ cup filtered water

Chocolat Ganache:

2 cups (350 g/12.3 oz) of cashew cream*
1 orange (zest + juice reduction)
1¼ cups (225 g/7.9 oz) chocolate chips 70% cocoa
1 pinch of salt

Instructions

Soaking:

It is important to do this step in advance!
Place the natural cashew nuts in a bowl, add enough filtered water to cover the nuts, and soak them for at least 8 hours. This makes blending the nuts easier and helps turn them into a smooth cream.

Brownie:

Melt 1½ cups (250 g/8.8 oz) chocolate chips with ⅓ cup (75 g/2.6 oz) coconut oil. Set aside and let it cool.
Mix 3 tbsp (25 g/0.8 oz) cocoa powder with ¾ cup (80 g/2.8) walnut flour.
Place 4 whole eggs in the bowl of a stand mixer along with ¾ cup (120 g/4.2oz) coconut sugar and beat until forms a light and fluffy cream that has doubled in size.
Carefully add the mixture of chocolate and coconut oil. Using a spatula, mix it well. Lastly, add the mixture of walnut flour and cocoa powder. Stir lightly and be careful not to lose aeration.
Grease the baking pan with coconut oil, line out with a piece of parchment paper, and then add the brownie butter to the pan. Bake it in the preheated oven at180°C/350 °F for approximately 15 minutes or when you observe the formation of the crust. Remove and let it cool in the pan.

Cashew Nut Cream:

Put 1½ cups (200 g/7 oz) of soaked cashew nuts*, 1 tbsp (20 g/0.7 oz) honey, and ⅔ cup filtered water in the food processor or blender and blitz until you get a homogeneous and smooth cream.

Chocolate Ganache:

Reduce the juice from 1 orange and set aside.
In a medium pan, place 2 cups (350 g/12.3 oz) of cashew cream* with the zest of 1 orange and cook on low heat until it reaches the first boil. Turn off the stove, cover the pan with a lid, and let it infuse for 10 minutes.
After 10 minutes have passed, add the orange juice reduction while it's still hot. (If it has cooled down, heat it before adding.)
Add 1¼ cups (225 g/7.9 oz) chocolate chips, but do not stir, and let it sit for 5 minutes. This allows for better emulsion.
Add 1 pinch of salt and using a spatula mix the chocolate and cream from the center to the edges, moving in a clockwise circle.
To finish this recipe, use a layer of brownie and another layer of ganache on top. Use your creativity to decorate!
You can make this brownie in the shape of a round or square cake, or cut the brownie into small pieces and add the truffle frosting on top with the help of an acetate.

Notes

*140g (1 cup) dry cashew nuts = 200g (1½ cup) soaked cashew nuts

Nutrition

The post Gluten-Free Brownie With Chocolate Ganache appeared first on Anna Rissato.