Oral Allergy Syndrome Friendly Ginger-Turmeric Salmon with Roasted Broccoli
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (about 6 oz each), skin-on
- 2 tbsp coconut aminos
- 1 tbsp fresh ginger, finely grated
- 1 tsp ground turmeric
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tbsp olive oil
- ½ tsp salt
For the broccoli
- 1 lb broccoli florets (about 4 cups)
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked broccoli in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid broccoli, tap it and change its rating to Red.
- 2 tbsp olive oil
- ½ tsp ground turmeric
- ¼ tsp salt
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Can be omittedfresh cilantro
Instructions
- 1
Preheat the oven to 425°F (220°C). In a small bowl, whisk together the coconut aminos, grated ginger, 1 tsp ground turmeric, apple cider vinegar, honey, and 1/2 tsp salt until combined. Reserve 2 tablespoons of this marinade in a separate small bowl before adding the salmon — this reserved portion will be used as a finishing glaze. Place the salmon fillets in a shallow dish, pour the remaining marinade over them, and turn to coat. Let the salmon marinate at room temperature for 15 minutes.
- 2
While the salmon marinates, toss the broccoli florets on a sheet pan with 2 tbsp olive oil, 1/2 tsp ground turmeric, and 1/4 tsp salt until evenly coated. Spread in a single layer and roast on the upper rack for 18–20 minutes, until the florets are tender and the edges are lightly charred.
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