Orange Chili Salmon
This super easy Orange Chili Salmon recipe is under 30 carbs, 8 ingredients and ready in 15 minutes! Also gluten free, dairy free, grain free and Pescatarian.
Why Orange Chili Salmon
Easy, easy, easy! This salmon chili recipe was pieced together based on what I had on hand. I knew I wanted to try orange-chili salmon, and I had packaged kale coleslaw that I needed to use before it went bad. Halfway through cooking the coleslaw I grabbed the Mexican flavored chickpeas I made two days prior and tossed them in. The result: a delicious meal that I added to my “go to” list!
Gestational Diabetes Diet
This recipe is so basic that there’s not much to talk about here except the chickpeas. Chickpeas, or Garbanzo Beans, are considered both a carb and a protein. If you’re unsure as to how your blood sugar will react with these beans, you can eat just a few, or nix them altogether. If you do omit them, add more salad and an egg maybe; something! You’ll need more of something else to keep you satisfied.
I used toasted chickpeas that I already had made. If they weren’t already made, I wouldn’t have used them. But I did also try it without the chickpeas toasted. I rinsed them from the can and tossed them in the seasoning. The only difference was the slight crunch. So either way is fine.
As for the kale coleslaw, I’ve seen packaged broccoli, cabbage and kale coleslaws, and I’m sure they’re more. Pick whatever you like because they’ll all work with this!
- Rich in
- Omega 3 fatty acid (imperative for brain and vision development)
- Vitamin D (which most pregnant women lack: enormous preventative benefits)
- Iodine (also commonly lacked: thyroid in both you and baby and brain development)
- Zinc (crucial to immunity, especially since immunity decreases during pregnancy)
- A Freebie (you can eat as much as you want)
- Folate and multiple micronutrients (often lacked: good way to pack them in)
Information obtained from Real Food for Gestational Diabetes by Lily Nichols (affiliate link).
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- 2 Salmon Fillets
- ½ Tbsp Chili Powder
- ¼ t Salt
- 1½ Tbsps Brown Sugar
- 1 Tbsp Oil
- 2 c Packaged (Kale) Coleslaw
- ⅔ c Toasted Garbanzo Beans* or carb of choice
- Orange Zest
- Heat skillet on medium heat.
- Sprinkle the fillets with chili powder and salt, then pack on the brown sugar.
- When skillet is hot, add oil, then salmon. Cook until the sides turn white, almost halfway up. Flip and cook another 2-4 mins, depending on the thickness. Total time shouldn’t exceed 10 mins. Remove the salmon to rest on serving plate.
- In the same pan, add coleslaw and beans to the skillet and cook to desired texture. Kale cooks down like spinach, and the other veggies will become limp the longer they cook.
- *Toasted garbanzo beans were used, but aren’t necessary. If using beans straight from the can, rinse and drain well, toss in the spice mix below, and cook 3-4 minutes to heat through.
- ¼ t Cumin¼ t Garlic⅛ t Chili Powder
⅛ t Cayenne
Pinch of Salt
- Transfer to plate and sprinkle with salt. Lightly zest some o[/adjustable]range on top of the salmon.