Grilled Salmon with Apricot Orange Sauce and Country Carrots

Adapted from Deanna Minich’s book Chakra Foods for Optimum Health

Grilled Salmon with Apricot Orange Sauce and Baby Carrots

Course Main Dish
Servings 4


  • 24 ounces Wild Salmon
  • 1/2 cup apricot preserves
  • 1 tbsp teriyaki sauce
  • 2 tbsp balsamic vinegar
  • 1/2 tsp ginger finely chopped
  • 2 tbsp sesame oil
  • 2 tbsp Organic orange juice
  • 1 tsp Organic orange zest
  • 3 cups chopped carrots chop in 1 inch slices
  • 1 tbsp ghee or olive oil


  • Preheat oven to 375 degrees Cut salmon into four 6 oz and set aside in a 9 x 13 inch baking pan. In small saucepan, combine apricot preserves, teriyaki sauce, vinegar, and ginger. Stir over low heat for about a minute or until preserves become liquid. Remove from heat. Add sesame oil, orange juice and orange zest. Pour 3/4 of sauce over salmon. Cover with tinfoil and place in oven for 20 minutes. While salmon is cooking, heat saute pan on medium high heat with ghee or olive oil. saute carrots until brightening in color. Turn heat to medium low and add rest of sauce. simmer for 4-5 minutes, or until carrots are tenderizing without losing color. Serve carrots and salmon together with brown rice or quinoa. Delicious!