Baked Salmon with Citrus Salad
The sweet and tangy citrus salad turns this salmon into a kid-friendly dish
Best Health Magazine, October 2009; photo by Edward Pond
- 4 150g salmon fillets
- Salt and pepper
- 2 cups orange sections about six oranges), skin and membrane removed, reserving any juice
- 2 cups pink grapefruit sections (about three grapefruits), skin and membrane removed, reserving any juice
- 1/2 cup red onion grated
- 2 cups cilantro leaves coarsely chopped
- 1/4 cup lime juice
- reserved juice from oranges and grapefruits (see above)
- 2 tsp red pepper flakes
- 2 tsp fresh ginger minced
- 2 cloves garlic minced
- 2 tbsp sesame seed oil
- In a small saucepan, add lime juice, reserved juice from oranges and grapefruits, plus red pepper flakes, fresh ginger, garlic, honey and sesame seed oil. Cook over high heat and bring to a boil until thick. Remove from heat and let cool. Season to taste.
- Place salmon fillets on a lined baking sheet, leaving space between them. Season with salt and pepper, then brush with some of the vinaigrette. Place in preheated oven and cook for eight to 10 minutes.
- To a medium bowl add orange and grapefruit sections, grated red onion and cilantro. Gently fold together. Divide equally among four plates. Place a fillet of cooked salmon on each plate and drizzle all with the vinaigrette.
Per serving: 397 calories, 32 g protein, 19 g fat (3 g saturated fat), 27 g carbohydrates, 4 g fibre, 82 mg cholesterol, 71 mg sodium