Triple Citrus Glazed Salmon

As the last week of August is winding down, the kiddies are back in school, and the traffic has picked back up it hits me that summer is about to be "officially" over.  And while I am definitely a summer baby and I prefer warm weather to cold, I'm actually ready for some fall temperatures. Boots and jeans and cute sweaters, too.  Mostly I'm just ready to be rid of all the damn mosquitoes and my polka-dotted-with-bites skin. I hate those little things, and they sure do love me. That said, I'm holding onto the flavors of summer for just a leetle bit longer. Citrus-y, fresh flavors.

Like this salmon. And zucchini.

Since one of my birthday presents last week from J was one of those nifty spiralizers, I just had to try it out. Right away. I already had zucchini planned to go with this salmon, and I had an extra sweet potato just hanging out, so guess what happened next? A lot of spiralizing fun, that's what!! Sauteed with some olive oil, salt and pepper, it was the perfect side dish to go with the salmon. 

And that salmon. Or the glaze, rather. Wow. I mean, it's no secret around here that I love me some citrus - especially lemon - but to get all three of them, juice and zest in one delicious glaze, is pure heaven my friends. My mouth is starting to water just thinking about it! 

The garlic, honey, and soy sauce help to neutralize the acid from the citrus so you have a little bit of sweet and tart, but it's not overpowering. J loved the salmon and the veggie "noodles" so we were both oohing and aahing over it as we ate. Good stuff right there, folks. 

Triple Citrus Glazed Salmon

Adapted from The Recipe Critic

Ingredients

• juice and zest of 1 orange 
• juice and zest of 2 lemons 
• juice and zest of 1 lime 
• 2 garlic cloves, minced
• 2 Tbsp soy sauce
• 3 Tbsp honey
• 4 (6 oz) salmon fillets
• 1 Tbsp cornstarch
• 1 Tbsp water

Preparation

1. Preheat oven to 350 degrees F. Line a baking sheet with foil and spray with cooking spray. 
2. In a medium saucepan over medium-high heat, whisk together all the citrus juices and zest, garlic, honey, and soy sauce.
3. In a small bowl, whisk the cornstarch and water together and slowly stir into the marinade and bring to a boil. Heat until the mixture starts to thicken, stirring occasionally, then remove from heat.
4. Lay the salmon, skin side down, on the prepared baking sheet, season with salt and pepper, and then brush the marinade generously over the top of each piece, reserving some of the marinade to serve with. Cook for 12-15 minutes, depending on thickness, until salmon is cooked through. 
5. Serve the salmon with the reserved marinade and your favorite veggies on the side! I recommend anything of the spiralized variety ;)