Salmon with Orange Vinaigrette Recipe

5 1 1
Salmon with Orange Vinaigrette Recipe
Salmon with Orange Vinaigrette Recipe photo by Taste of Home
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Salmon with Orange Vinaigrette Recipe

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5 1 1
Publisher Photo
"Here's my favorite way to add zip to classic salmon. The tangy vinaigrette complements the naturally sweet fish, and the golden orange color is so appealing on the plate." —Lorie Rice, Liverpool, New York
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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

Directions

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.
Season fillets with salt and pepper. In a large skillet, cook fillets in oil over medium-high heat for 2 minutes or until golden brown, turning once.
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.
Originally published as Salmon with Orange Vinaigrette in Country Woman June/July 2008, p31

Nutritional Facts

1 each: 397 calories, 22g fat (4g saturated fat), 101mg cholesterol, 547mg sodium, 12g carbohydrate (9g sugars, 1g fiber), 35g protein.

  • 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 or until golden brown, turning once.
  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.
Originally published as Salmon with Orange Vinaigrette in Country Woman June/July 2008, p31

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Sherryeh2 User ID: 4559563 159506
Reviewed Sep. 23, 2011

"Orange vinaigrette is delicious on fish, chicken and shrimp. Fast and easy dish to make."

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