- 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
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.
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.