Tomato-Citrus Salmon

Tomato-Citrus Salmon Recipe
Photo: Randy Mayor; Styling: Cindy Barr
Tangy tomatoes, sweet oranges, and briny olives bring lively color and bold flavor to this simple dish.

Yield:

4 servings (serving size: 1 fillet and 1/3 cup tomato mixture)
Total time: 35 Minutes

Recipe from

Cooking Light

Recipe Time

Total: 35 Minutes

Nutritional Information

Calories 380
Fat 19.8 g
Satfat 3.8 g
Monofat 7.1 g
Polyfat 7.3 g
Protein 35.5 g
Carbohydrate 13.7 g
Fiber 2.7 g
Cholesterol 100 mg
Iron 1 mg
Sodium 441 mg
Calcium 57 mg

Ingredients

3 large navel oranges, divided
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 (6-ounce) skinless salmon fillets
1 cup thinly sliced red onion
1 1/2 cups diced plum tomato
1/4 cup chopped pimiento-stuffed green olives

Preparation

Grate 1/2 teaspoon orange rind; squeeze 1/4 cup juice from 1 orange into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper over fish. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; sauté 3 minutes or until tender and lightly browned. Add tomato, olives, orange juice, and orange rind to pan; cook for 3 minutes, stirring occasionally. Stir in 1/8 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange fish, browned side up, over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Marge Perry,

Cooking Light

October 2010
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