Salmon with Orange Vinaigrette Recipe
- 1 cup orange juice
- 4-1/2 teaspoons finely chopped red onion
- 4-1/2 teaspoons lime juice
- 1 teaspoon chili powder
- 1 teaspoon honey Dijon mustard
- 1/2 cup fat-free Italian salad dressing
- 4 salmon fillets (6 ounces each)
- Salt and pepper to taste
- 1 tablespoon olive oil
- 4 teaspoons minced fresh cilantro
- 1. Place orange juice in a small saucepan. Bring to a boil; cook until liquid is reduced to 1/4 cup. Cool slightly. Transfer to a blender. Add the onion, lime juice, chili powder and mustard; cover and process until blended. While processing, gradually add salad dressing in a steady stream; process until blended.
- 2. Season fillets with salt and pepper. In a large skillet, cook fillets in oil over medium-high heat for 2 minutes on each side or until golden brown.
- 3. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 5-10 minutes or until fish flakes easily with a fork. Serve with orange vinaigrette. Garnish with cilantro. Yield: 4 servings.
1 fillet with 3 tablespoons vinaigrette equals 397 calories, 22 g fat (4 g saturated fat), 101 mg cholesterol, 547 mg sodium, 12 g carbohydrate, 1 g fiber, 35 g protein.
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.