Ingredients Jump to Instructions ↓

  1. 4 Salmon fillets or steaks - (6 to 8 oz ea) - thawed if necessary

  2. 1 cup 237ml Orange juice

  3. 1 1/2 tablespoons 22ml Red onion - minced

  4. 1 1/2 tablespoons 22ml Lime juice

  5. 1 teaspoon 5ml Honey-Dijon mustard

  6. 1 teaspoon 5ml Chili powder

  7. 1/2 cup 118ml Fat-free Italian salad dressing

  8. 4 teaspoons 20ml Chopped fresh cilantro

  9. 1 tablespoon 15ml Olive oil

  10. Salt - to taste

  11. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Pan-Seared Salmon: Preheat oven to 400 degrees. Lightly season the salmon fillets or steaks with salt and pepper.

  4. Heat and oven-proof saute pan 2 minutes, then add 1 tablespoon of olive oil. Sear the salmon fillets/steaks on one side for 2 to 3 minutes.

  5. 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.

  6. 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.

  7. This recipe yields 4 servings.


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