Chili glazed salmon with orange salsa
This refreshing salad packs the zing of citrus, the dense, bitter flavor of olives and the mild fish flavor of salmon.
Makes 4 servings.
Ingredients
|
4 ounces |
peeled fresh orange sections |
|
1/4 cup |
chopped fresh cilantro |
|
1 tablespoon |
fresh mince jalapeno chili peppers |
|
1/4 cup |
thin slivered fresh red onions |
|
2 tablespoons |
pitted Kalamata olives |
|
2 tablespoons |
canola olive oil 90/10 blend |
|
2 tablespoons |
red wine vinegar |
|
1/2 teaspoon |
cracked, black pepper |
|
1/4 teaspoon |
kosher salt |
|
1/4 cup |
sweet Thai chili sauce |
|
2 teaspoons |
fennel seed |
|
1 teaspoon |
cracked black pepper |
|
4 |
frozen wild salmon (4 ounces each) |
|
8 ounces |
spring salad mix |
|
1/2 cup |
balsamic salad dressing |
Preparation
In a mixing bowl, combine the orange segments, cilantro, jalapeno peppers, onion, olives, oil, vinegar, salt and pepper.
Arrange the salmon fillets on a sheet pan prepared with cooking spray. Spoon 1 tablespoon of sweet Thai chili sauce on top of each fillet, and spread across the fillet with the back of a spoon to cover evenly. Sprinkle with the fennel seeds and cracked pepper. Place the fillets under a medium high broiler, and cook until glaze is bubbly, and fish reaches an internal temperature of 145 degrees (about 6 minutes). Remove from the broiler and transfer to a hot holding pan.
For each serving, toss 2 ounces of spring mix lettuce with 1 fluid ounce of vinaigrette and place on a plate. Place one cooked salmon fillet on top of the lettuce and top with 1/2 cup of the orange salsa.
Nutrition Information: (For one 8 ounce serving) Energy 327 kcals, Total Fat 17g, Saturated Fat 2 grams, Protein 24 grams, Monounsaturated Fat 10 grams, Carbohydrate 20 grams, Sodium 792 mg, Dietary Fiber 3 grams
Recipe Courtesy of Morrison
