Pan-Seared Alaska Salmon with Orange Vinaigrette
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INGREDIENTS 4 Alaska salmon fillets or steaks, 6 to 8-ounces each 1 cup orange juice 1-1/2 tablespoons red onion, minced 1-1/2 tablespoons 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 tablespoon olive oil Salt and pepper, to taste 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 degrees. Lightly season the salmon fillets or steaks with salt and pepper. Heat an oven-proof sauté pan 2 minutes; then add 1 tablespoon olive oil. Sear the salmon steaks/fillets on 1 side for 2 to 3 minutes. Turn over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork. To serve, make a 1-ounce pool of the Orange Vinaigrette Sauce in the center of 4 plates. Top with the salmon fillets/steaks and garnish with 1 teaspoon chopped cilantro. Makes 4 servings