Pan-Seared Alaska Salmon With Orange Vinaigrette Recipe - Cooking Index
4 | Salmon fillets or steaks - (6 to 8 oz ea) - thawed if necessary | |
1 cup | 237ml | Orange juice |
1 1/2 tablespoons | 22ml | Red onion - minced |
1 1/2 tablespoons | 22ml | Lime juice |
1 teaspoon | 5ml | Honey-Dijon mustard |
1 teaspoon | 5ml | Chili powder |
1/2 cup | 118ml | Fat-free Italian salad dressing |
4 teaspoons | 20ml | Chopped fresh cilantro |
1 tablespoon | 15ml | Olive oil |
Salt - to taste | ||
Freshly-ground black pepper - to taste |
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.
Pan-Seared Salmon: Preheat oven to 400 degrees. Lightly season the salmon fillets or steaks with salt and pepper.
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.
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.
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.
This recipe yields 4 servings.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
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