Baked Salmon with Citrus Salad
The sweet and tangy citrus salad turns this salmon into a kid-friendly dish
Vinaigrette:
1/4 cup (60 mL) lime juice
Reserved juice from oranges and grapefruits (see below)
2 tsp (10 mL) red pepper flakes
2 tsp (10 mL) fresh ginger, minced
2 cloves garlic, minced
2 Tbsp (30 mL) sesame seed oil
4 150-g salmon fillets
Salt and pepper
2 cups (500 mL) orange sections (about six oranges), skin and membrane removed, reserving any juice
2 cups (500 mL) pink grapefruit sections (about three grapefruits), skin and membrane removed, reserving any juice
1/2 cup (125 mL) red onion, grated
2 cups (500 mL) cilantro leaves, coarsely chopped
When cutting the orange and grapefruit sections, use a sharp knife to remove the skin. Cut in half and slice between the membranes to make scooping out the sections easier. This will take practice and a bit of patience, but creates a more pleasing salad that you’ll enjoy making again and again.
In a small saucepan, add lime juice, reserved juice from oranges and grapefruits, plus red pepper flakes, fresh ginger, garlic, honey and sesame seed oil. Cook over high heat and bring to a boil until thick. Remove from heat and let cool. Season to taste. Place salmon fillets on a lined baking sheet, leaving space between them. Season with salt and pepper, then brush with some of the vinaigrette. Place in preheated oven and cook for eight to 10 minutes.
For salad: To a medium bowl add orange and grapefruit sections, grated red onion and cilantro. Gently fold together. Divide equally among four plates. Place a fillet of cooked salmon on each plate and drizzle all with the vinaigrette.
Serves four.
Per serving: 397 calories, 32 g protein, 19 g fat (3 g saturated fat), 27 g carbohydrates, 4 g fibre,
82 mg cholesterol, 71 mg sodium
