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.
More From Cooking Light
- Calories: 380
- Fat: 19.8g
- Saturated fat: 3.8g
- Monounsaturated fat: 7.1g
- Polyunsaturated fat: 7.3g
- Protein: 35.5g
- Carbohydrate: 13.7g
- Fiber: 2.7g
- Cholesterol: 100mg
- Iron: 1mg
- Sodium: 441mg
- Calcium: 57mg
- 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
- 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.
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.
Only you will be able to view, print, and edit this note.Add Note