Baked Salmon with Citrus Salad

Name: Baked Salmon with Citrus Salad
Yield: 4 servings
Ingredients: 4 150g salmon fillets; Salt and pepper; 2 cups orange sections (about six oranges), skin and membrane removed, reserving any juice); 2 cups pink grapefruit sections ((about three grapefruits), skin and membrane removed, reserving any juice); 1/2 cup red onion (grated); 2 cups cilantro leaves (coarsely chopped); 1/4 cup lime juice; reserved juice from oranges and grapefruits ((see above)); 2 tsp red pepper flakes; 2 tsp fresh ginger (minced); 2 cloves garlic (minced); 2 tbsp sesame seed oil

Paul Finkelstein

The sweet and tangy citrus salad turns this salmon into a kid-friendly dish

Best Health Magazine, October 2009; photo by Edward Pond

Servings

4servings

Servings

4servings

Course Dinner
Cuisine Fish & Seafood, Salads

Ingredients

4 150g salmon fillets
Salt and pepper
2 cups orange sections about six oranges), skin and membrane removed, reserving any juice
2 cups pink grapefruit sections (about three grapefruits), skin and membrane removed, reserving any juice
1/2 cup red onion grated
2 cups cilantro leaves coarsely chopped
Vinaigrette
1/4 cup lime juice
reserved juice from oranges and grapefruits (see above)
2 tsp red pepper flakes
2 tsp fresh ginger minced
2 cloves garlic minced
2 tbsp sesame seed oil

Servings: servings

Units:

Ingredients

4 150g salmon fillets
Salt and pepper
2 cups orange sections about six oranges), skin and membrane removed, reserving any juice
2 cups pink grapefruit sections (about three grapefruits), skin and membrane removed, reserving any juice
1/2 cup red onion grated
2 cups cilantro leaves coarsely chopped
Vinaigrette
1/4 cup lime juice
reserved juice from oranges and grapefruits (see above)
2 tsp red pepper flakes
2 tsp fresh ginger minced
2 cloves garlic minced
2 tbsp sesame seed oil

Servings: servings

Units:

Course Dinner
Cuisine Fish & Seafood, Salads

Instructions

Vinaigrette

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.

Salmon

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.

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.

Recipe Notes

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

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