4 6-ounce Alaska salmon steaks or fillets (6 to 8 ounces each)
1 cup orange juice
1 1/2 tablespoons red onion, minced
1 1/2 tablespoons lime juice
1 teaspoon honey-dijon mustard
1 teaspoon chili powder
1/2 cup fat free Italian salad dressing
4 teaspoons fresh cilantro, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Servings: 4
1. Preheat oven to 400ºF. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat an oven-proof sauté pan 2 minutes, then add 1 tablespoon of olive oil. Sear the salmon fillets/steaks on one side for 2 to 3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork.
2. To serve, make a 1 ounce pool of the Orange Vinaigrette Sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 teaspoon of chopped cilantro.
3. Orange Vinaigrette Sauce: Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies. Taste, adding salt and pepper as needed; hold aside.
1 cup orange juice
1 1/2 tablespoons red onion, minced
1 1/2 tablespoons lime juice
1 teaspoon honey-dijon mustard
1 teaspoon chili powder
1/2 cup fat free Italian salad dressing
4 teaspoons fresh cilantro, chopped
1 tablespoon olive oil
Salt and pepper, to taste
Servings: 4
1. Preheat oven to 400ºF. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat an oven-proof sauté pan 2 minutes, then add 1 tablespoon of olive oil. Sear the salmon fillets/steaks on one side for 2 to 3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork.
2. To serve, make a 1 ounce pool of the Orange Vinaigrette Sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 teaspoon of chopped cilantro.
3. Orange Vinaigrette Sauce: Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies. Taste, adding salt and pepper as needed; hold aside.
