Dinner Tonight: The Oz Family Kitchen’s Marinated Salmon Recipe

Dr. Oz fans are endlessly curious about what he and his family eat.  They assume that the family of “America’s Doctor” must live on a diet of broccoli and bean sprouts.  This couldn’t be further from the truth.  For the first time, Lisa Oz shares their knowledge, passion and recipes in The Oz Family Kitchen.

This healthy eating cookbook has more than 100 simple, delicious recipes from the Oz Family collection, including pastas, soups, sandwiches, entrees, smoothies, and desserts. Not to mention the helpful advice on cooking healthy meals for the whole family, pantry stocking, and smart shopping, as well as nutrition tips and health insights from Dr. Oz.

Try the salmon for dinner tonight — and don’t miss Lisa’s video below (Dr. Oz and her family make fun cameo appearances)!

 

Marinated Salmon with Scallions, Lemon and Tamari
From The Oz Family Kitchen by Lisa Oz

salmon

 

Makes 4 servings
2 scallions (white and green parts), finely chopped (1/3 cup)
1/4 cup extra-virgin olive oil, plus more for the pan
1 tablespoon fresh lemon juice
1 tablespoon honey
1 teaspoon tamari
2 garlic cloves, minced
4 salmon fillets with skin (each about 6 inches long)
Fine sea salt and freshly ground black pepper

 

Directions: 

Position a rack in the center of the oven and preheat the oven to 400°F.

Whisk the scallions, oil, lemon juice, honey, tamari, and garlic together in a small bowl. Pour the marinade into a 1-gallon self-sealing plastic bag. Add the salmon and turn to coat with the marinade. Let the salmon stand at room temperature for 15 to 30 minutes.

Remove the salmon from the marinade and arrange them skin side up in an ovenproof pan or baking dish large enough to hold the salmon in a single layer. Using a slotted spoon, scatter the scallions and garlic from the marinade over the salmon. Season the fillets with salt and pepper. Bake just until opaque with a rosy center when flaked in the thickest part with the tip of a knife, about 15 minutes for rare.

Using a thin metal spatula, transfer the fillets to dinner plates and serve.

 

 

 

 

Recipes and images reprinted from The Oz Family Kitchen by Lisa Oz. Published by Harmony Books. Photography by Quentin Bacon.

 


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