- ½ cup fresh orange juice
- 1 Tbsp coconut aminos
- ⅛ tsp crushed red pepper
- 2 wild-caught salmon fillets
- 2 green onions, thinly sliced
- ½ (5-oz) pkg baby arugula
- 1 small jicama, peeled and diced
- 1½ Tbsp fresh lime juice
- 1½ Tbsp extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- ½ tsp ground cumin
Preheat oven to 450°F. Bring orange juice, coconut aminos, and red pepper to a boil in a small saucepan over high heat; boil 2 to 4 minutes or until syrupy. Place fish, skin sides down, on a foil-lined baking sheet. Brush orange juice glaze over fillets. Bake 10 to 12 minutes or until fish flakes with a fork. Sprinkle with onions before serving.
Combine arugula and jicama in a bowl. Combine lime juice, oil, salt, pepper, and cumin; drizzle over jicama salad. Toss and serve immediately.