Make your heart happy with this satisfying dish. Many of its ingredients, including orange juice, salmon, dark leafy greens and nuts, contain important nutrients and antioxidants known to help promote cardiovascular health. In fact, the American Heart Association recommends eating fatty fish, like salmon, at least twice a week.
Citrus-Seared Wild Salmon
Servings
6 Servings
Ingredients
- Honey pecans*
- 1/2 tablespoon tamari sauce or soy sauce
- 2 tablespoons Honey
- Cayenne pepper and salt to taste
- 1/2 cup pecan halves
- Salmon
- 2 tablespoons ancho chili powder
- 2 tablespoons ground coriander
- 1/2 teaspoon freshly ground pepper
- 1 cup 100% orange juice*
- 1 cup chopped fresh cilantro stems and leaves
- 6 each 6-ounce skinless boneless wild salmon fillets
- 2 tablespoons grapeseed or canola oil
- Salt and pepper to taste Salad
- Reduced salmon marinade
- 1 teaspoon grapeseed or canola oil
- 6 cups mixed salad greens
- 2 cups fresh cilantro leaves
- 1/2 cup chopped honey roasted pecans
- 1/4 cup dried currants or chopped raisins
- Salt and freshly ground pepper to taste
Instructions
- 1 Preheat oven to 350°F. Combine all ingredients in small saucepan and place over medium heat.2 Simmer four minutes then drain.3 Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes, until toasted.4 Remove from oven and let cool completely on rack. Lightly chop pecans into 1/4-inch pieces.5 *Note: Store-bought honey pecans can be substituted.
- Salmon
- 1 May substitute Florida Orange Juice from Concentrate.2 Combine chili powder, coriander, pepper and orange juice in saucepan over medium heat. Bring to a simmer then set aside to cool for 10 minutes. Stir-in chopped cilantro. Place salmon fillets in a 9×13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool.3 To cook salmon: Lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more. Remove from the fire and allow fillets to rest in hot pans.
- Salad
- 1 Place half the reserved salmon marinade in small mixing bowl. Whisk in oil and set aside. Combine greens, cilantro, pecans, and currants in large mixing bowl. Add dressing and honey roasted pecans. Toss well and set aside. Divide onto the center of six plates. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.2 Nutrients per serving: 448 calories (50% calories from fat), 41 g protein, 15 g carbohydrates, 3 g fiber, 25 g total fat (sat 3 g, mono 10 g, poly 12 g), 226 mg sodium, Vitamin A 70% DV, Vitamin C 20% DV, Calcium 8% DV, Iron 20% DV
Special instructions
- Make your heart happy with this satisfying dish. Many of its ingredients, including orange juice, salmon, dark leafy greens and nuts, contain important nutrients and antioxidants known to help promote cardiovascular health. In fact, the American Heart Association recommends eating fatty fish, like salmon, at least twice a week.
- Source: The Florida Department of Citrus
Did not make the honey pecans. I wilove try that next time. I also left out the cilantro as I hate it. It was good otherwise. I would try to do the honey pecans next time.
I don’t think it will be a problem, try it.
The fish was delicious and the pecans were excellent but the salad dressing needed something- maybe vinegar? The salad tasted a little bland.
To clarify my comment above regarding the honeyed pecans, the 1/8 teaspoon referred to the cayenne pepper … the full amount of soy sauce was used.
I was a little apprehensive about this recipe because of the soy sauce and cayenne pepper in the honeyed pecans so I only used 1/8 teaspoon. But the pecans were wonderful! Sweet with just a light touch of heat … an amazing combination!
For the same reason, I cut back the massive amount of chili powder and coriander to 1 teaspoon each and was rewarded with what my family agreed was “restaurant-quality” sauce. A definite keeper!
If I leave out the nuts in this recipe will it alter the taste alot. Should I just forget about this recipe.