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Pan Seared Salmon with an Orange Vinegrette
Salmon Recipe. Pan Seared Salmon with Orange Vinegrette Dressing.
Ingredients
- 4 salmon fillets or steaks (6-8 oz. each), thawed if necessary
- 1 cup orange juice
- 1-1/2 Tablespoon red onion, minced
- 1-1/2 Tablespoon lime juice
- 1 teaspoon Honey-Dijon mustard
- 1 teaspoon chili powder
- 1/2 cup fat free Italian salad dressing
- 4 teaspoons fresh cilantro, chopped
- 1 Tablespoons olive oil
- salt and pepper, to taste
Methods/steps
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.
Salmon
- Preheat oven to 400°F. Lightly season the 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 teaspoon of chopped cilantro.
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