Pan-Seared Salmon with Orange Vinaigrette

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Pan-Seared Salmon with Orange Vinaigrette

Serves: 4


	Ingredients 4 (6-8 oz) Alaska salmon fillets or steaks 1 cup orange juice 1-1/2 Tbsp minced red onion 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 chopped cilantro 1 Tbsp olive oil Salt and pepper to taste

Method
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.

Pan-Seared Salmon
Preheat oven to 400 degrees F. Lightly season the salmon fillets or steaks with salt and pepper. Heat an oven-proof sauté pan 2 minutes, then add 1 Tbsp of olive oil. Sear the salmon fillets/steaks on one side for 2-3 minutes. Turn salmon 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.