4 servings (serving size: 1 fillet and 1/3 cup tomato mixture)
Photo: Randy Mayor; Styling: Cindy Barr
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
How to Make It
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.
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I like this as a different salmon recipe, it's a unique combo of favors, also not hard to make. My only issue is that I usually have to simmer more than 3 minutes to cook the fish through. Get the thinnest fillet(s) you can to help cook faster.