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This salmon is many things:

  • Crazy moist and juicy
  • So, so, so flavorful from the glaze
  • Easy to make
  • So delicious you will make it bi-weekly for the next several months
  • Fresh and perfect for summer
  • A whole bunch of other things that I could go on and on about
  • But I should stop, right?
  • Stopping.

It is reminiscent of orange chicken from your favorite takeout spot, but it’s waaaaay better because 1. it’s salmon (and salmon is life), and 2. it has a homemade glaze that takes two seconds but taste like a hug.

Remember what I said about crazy moist? Proof

So here’s what you’ve got going for you in this glaze aka nectar of the heavens:

  1. Orange zest
  2. Orange juice
  3. Honey
  4. Sesame oil
  5. Soy sauce
  6. Garlic
  7. Ginger
  8. Lemon juice
  9. Cornstarch

Okay, so yes, it might seem like a lot of ingredients, but it’s really not and it really takes less than ten minutes to pull together. And then you just cook it until it’s thickened (also takes two seconds), and the “hardest” part is over! Smother it all over your salmon and roast for 15 minutes, removing to baste two times.


Y’all. Y’ALL. Things are happening this week, and I can hardly contain my excitement. On Wednesday, Seth and I are driving the kids to Raleigh, spending the 4th with his parents, and then leaving the kids with them for the week because we will beee….wait for it….on a week long ALASKAN CRUISE.

Yesyesyesyesyesyesyes – I’ve never been more excited for a trip.

Firstly, I’ve never been on a cruise.

Secondly, this cruise sounds insane.

Thirdly, a million other things.

I am trying to stay busy and get things done the next few days or else they are going to crawwwwllll by while I’m counting down the seconds until we leave!

Meanwhile, must keep self busy by eating LOTS of orange glazed salmon.

Orange Glazed Salmon

This recipe is ZERO SmartPoints per serving!

  • Author: Annie Chesson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 3 servings
  • 2 oranges, zest from 1, juice from both (about 3/4 cup of juice)
  • 1 lemon, juiced
  • 1/2 teaspoon honey
  • 1/2 teaspoon sesame oil
  • 1 teaspoon soy sauce
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, minced
  • 3 teaspoons cornstarch
  • 3 salmon fillets (I like skin on because the final salmon is juicer!)
  1. Preheat your oven to 400 degrees
  2. Combine all ingredients except for the cornstarch and salmon to a bowl and whisk to combine
  3. Heat a small pan over medium high heat and add your sauce. Bring to a simmer and simmer for a few minutes to cook the garlic and ginger
  4. Meanwhile, add your cornstarch to a small bowl with a little water. When the sauce has been simmering for a few minutes, add the cornstarch slurry to the sauce. Whisk until thickened (it won’t take long)
  5. Lay out your salmon fillets skin side down and season with salt and pepper
  6. Spoon at least a tablespoon of glaze onto each fillet and distribute evenly with a pastry brush – it should be a thick layer!
  7. Bake your salmon for 15 minutes, taking out at five minute increments to brush on more glaze (so there will be three total glazes – one before you put it in the oven, one after five minutes, and one after ten minutes)
  8. When the salmon is done, turn the oven to broil and broil for just a few minutes so the glaze caramelizes a bit (not too long! You don’t want to overcook your salmon)
  9. The skin won’t be crispy, so you won’t want to eat it. The salmon will separate from the skin as you pull bites away with your fork, but you can also peel it off before putting it on your plate (it comes off easily). I like to cook it with the skin on because it adds moisture and flavor even though we don’t eat the skin!

This recipe is 0 SmartPoints per serving!

  • Serving Size: 1 salmon fillet, 1/3 sauce
  • Calories: 287
  • Sugar: 7 g
  • Sodium: 162 mg
  • Fat: 14 g
  • Carbohydrates: 9 g
  • Fiber: 0 g
  • Protein: 29 g
  • Cholesterol: 79 mg

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!

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Okay so here’s the thing, I am not vegetarian. I eat meat a decent amount. And I also love tacos. Now that we have all that covered, these are MY FAVORITE tacos ever. And, like I said, I love tacos. Love. These take the cake, fam – no meat and all!

The lightly charred tortillas. The simple avocado mash at the base. The medley of perfectly grilled veggies that have the delicious smokey, charred flavor that screams SUMMER into your face the entire time you’re eating it. The tangy, fresh yogurt sauce that is drizzled over top. Y’all. It’s pure bliss.

They are the actual best! You need these tacos in your life this summer, because A. anything grilled is mandatory, B. these are the best tacos that will ever grace your presence, and C. because I said so. Kay?

Even though there are several elements to these tacos, each element is super simple. The avocado mash = 2 ingredients that you just mix together with fork until mostly smooth/slightly chunky. The veggies are just oiled, salted, and peppered before chillin’ out on the grill for several minutes. And the yogurt sauce is just greek yogurt, lime, and cilantro. And that’s a wrap!

If you want to be speedy and awesome, make the mash and yogurt sauce earlier in the day (or the day before). You can even slice up your veggies and get those prepped so that when it’s dinner time, all you gotta do is throw those babies on the grill.

I like to do some dinner prep like that when the kids are napping to make my life thuuuper thimple when 5:30 rolls around. #protip. #exceptimnotapro. #butwecanpretend? #thanks.

The last thing you gotta do before it’s go-time is char your tortillas. This is technically optional and a slight pain in the butt, but MAN does it make a difference. So if you’re up for it, take 5-10 extra minutes and get your tortillas lightly charred before you sit down at the table.

You guys – once again I urge you to MAKE THESE and live your best taco life. I’m telling you – they are amazing. Straight up.

  • Author: Annie Chesson
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 minutes
  • Yield: 9 servings
  • 15–20 corn tortillas
  • 2 avocados
  • 3 limes
  • 2 red bell peppers, 4 sides sliced off
  • 2 zucchini, sliced into planks
  • 1 red onion, cut into thick slices
  • 2 tablespoons avocado oil (or another high heat oil – coconut would work great too)
  • 4 ears of corn
  • 1 cup nonfat Greek yogurt
  • 1/2 cup cilantro, chopped
  1. Microwave your corn in their husks for 5 minutes
  2. Turn your grill onto medium high heat and let it heat up
  3. Lay your prepped veggies out on a baking sheet and brush with your avocado oil and season with salt and pepper. Remove the husks from the corn and add them to the baking sheet as well (no need to oil the corn too)
  4. Grill your veggies until they are slightly tender but still have a bite and have nice, charred grill marks. For the corn, just grill until it’s lightly charred all the way around – it’s already cooked from the microwave
  5. While your veggies are grilling, make your avocado mash and yogurt sauce. For the avocado mash, add your 2 avocados and juice from one of your limes to a bowl. Mash together and season to taste with salt and pepper. For the yogurt sauce, combine your yogurt, cilantro, and the juice from your remaining two limes into a bowl. Stir together and season to taste
  6. When the veggies are done, remove them from the grill, chop them up, slice the corn off the husks, and stir all that together in a large bowl
  7. In the largest skillet you have over medium high heat, lightly char your tortillas (don’t add any oil to the pan) until they have some golden brown/charred spots throughout. You’ll only be able to do 2 or 3 at a time depending on your skillet size
  8. To assemble, start with your avocado mash spread onto your tortilla, throw some veggies on there, and drizzle with your yogurt sauce + some extra cilantro if you want!

2 Freestyle SmartPoints per taco!

  • Serving Size: 2 tacos (each with 1 tortilla, 1 tablespoon of avocado, 1/3 cup of veggies, and 1 tablespoon yogurt sauce)
  • Calories: 289
  • Sugar: 10 g
  • Sodium: 33 mg
  • Fat: 11 g
  • Carbohydrates: 44 g
  • Fiber: 8 g
  • Protein: 8 g
  • Cholesterol: 4 mg

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries so I can see!

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I mean, on a scale of one to ten, how acceptable is it to slather avocado chimichurri all over your body like lotion? A hard six? I’ll take it.

This chimichurri is THE actual best. We have had it twice on grilled flank steak and once on roasted potatoes, and all times it was life giving. Like…I-want-to-eat-this-straight-from-the-bowl-with-a-spoon level of life giving.

It’s not only THE most delicious thing ever, it is also so dang easy. There is no cooking involved, all the ingredients are raw, and there isn’t even any food processing or blending. You just finely chop everything and stir it all together. It’s seriously the best, you guys.

If you’re looking for an easy way to elevate your typical meat and veggie dinners, this is you ticket right here!

Here’s whatchu gotta do:

  • Parsley
  • Garlic
  • Avocado
  • Lime juice
  • Olive oil

SUPER SUPER SUPER finely mince your parsley and garlic. Add that to a bowl and stir in your lime juice, olive oil, and avocado, and stir/mash it all up with a fork until the avocado is minced into little chunks and has mixed into the sauce.

So as you can see by the ingredients, this isn’t your typical chimichurri. Instead of red wine vinegar, you’ve got lime juice. And the avocado mashed in? Not the most traditional.

This still has a SUPER chimichurri-ish feel, even with the unique ingredients. I think it’s way more delicious because of the combo that we have going on here, and the avocado really brings an extra rich savory flavor and texture to the chimichurri.

I’m telling you guys, whether you are a die hard chimichurri fan and LOVE the traditional kind or you’ve never tried it in any form, give this one a go. You will be in love forever.

Avocado Chimichurri
  • Author: Annie Chesson
  • Prep Time: 10 mins
  • Cook Time: 0 mins
  • Total Time: 10 minutes
  • Yield: 6 servings
  • 1 bunch parsley, SUPER finely minced
  • 5 cloves garlic, finely minced
  • 1 small avocado
  • 2 limes, juiced
  • 3/4 cup olive oil
  1. Add your minced parsley, minced garlic, lime juice, olive oil, avocado, and some salt and pepper to a medium bowl. 
  2. Using a fork, stir the chimichurri together while also mashing the avocado with the fork until the avocado has mostly mixed into the sauce with just tiny chunks remaining.
  3. Season to taste with salt and pepper!

This is FANTASTIC over grilled flank steak, but it would also be delicious over fish, chicken, pork, shrimp, or veggies!

  • Serving Size: 1/4 cup
  • Calories: 286
  • Sugar: 0 g
  • Sodium: 5 mg
  • Fat: 31 g
  • Carbohydrates: 4 g
  • Fiber: 2 g
  • Protein: 1 g
  • Cholesterol: 0 mg

If you make this or any of my other recipes, be sure to Instagram it and hashtag #thegarlicdiaries!

In the mood for more yummy condiments? Check these out:

Curry White Bean Dip

Watermelon Salsa

Vegan Creamy Cashew Curry Sauce

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