A Citrus-Seared Wild Salmon Salad Recipe That Doesn’t Scare Me

Citrus-Seared Wild Salmon Salad Recipe

It looks delicious enough that I’m planning to actually make it!

Salmon

Ingredients
2 tbsp ancho chili powder
2 tbsp ground coriander
1/2 tsp freshly ground pepper
1 c 100% orange juice (may substitute Florida Orange Juice from concentrate)
1 c chopped fresh cilantro stems and leaves
6 each 6-ounce skinless, boneless wild salmon fillets
2 tbsp grapeseed or canola oil
Salt and pepper to taste

Directions
Combine chili powder, coriander, pepper and orange juice in saucepan over medium heat. Bring to a simmer, then set aside to cool for 10 minutes. Stir in chopped cilantro. Place salmon fillets in a 9×13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool.

To cook salmon: Lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more. Remove from the fire and allow fillets to rest in hot pans.

Salad

Ingredients
Reduced salmon marinade
1 tsp grapeseed or canola oil
6 c mixed salad greens
2 c fresh cilantro leaves
1/2 c chopped honey roasted pecans
1/4 c dried currants or chopped raisins
Salt and freshly ground pepper to taste

Directions
Place half the reserved salmon marinade in small mixing bowl. Whisk in oil and set aside. Combine greens, cilantro, pecans and currants in large mixing bowl. Add dressing and honey roasted pecans. Toss well and set aside. Divide onto the center of six plates. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.

Nutrition Facts
6 servings, 10 ounces each
Calories: 448
Protein: 41 g
Carbohydrates: 15 g
Fiber: 3 g
Fat: 25 g total fat (sat 3 g, mono 10 g, poly 12 g)
Sodium: 226 mg sodium
Vitamin A: 70% DV
Vitamin C: 20% DV
Calcium: 8% DV
Iron: 20% DV

It seems fancy, but this definitely isn’t a complicated recipe that makes me run for the hills. I’ll have to report after I try it! Do you cook much fish or does it scare you, too? —Erin