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Pan-Seared Salmon with Orange Vinaigrette

Easy to prepare meal using Alaska salmon fillets or steaks. Includes recipe for sauce with a total preparation and cooking time of approximately 30 minutes.

Serves: 4 4 Alaska salmon fillets or steaks (6-8 oz. each), thawed if necessary
1 cup orange juice
1-1/2 tbsp. red onion, minced
1-1/2 tbsp. lime juice
1 tsp. Honey-Dijon mustard
1 tsp. chili powder
1/2 cup fat free Italian salad dressing
4 tsp. fresh cilantro, chopped
1 tbsp. olive oil
salt and 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? F. Lightly season the Alaska salmon fillets or steaks with
salt and pepper. Heat and oven-proof saute pan 2 minutes, then add 1 tbsp. of
olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon
fillets/steaks over and place the entire pan into the oven. Bake 4-8 minutes, or
until fish flakes easily when tested with a fork. To serve, make a 1 oz. pool of the
orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak
and garnish with 1 tsp. of chopped cilantro. Makes 4 servings



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