CITRUS-GLAZED SALMON WITH AVOCADO SALSA
Impress someone with very little effort with this gorgeousness! Fast and easy this dish has the lightest flavors, but they all work to make it spicy-sweet and the salmon buttery-smooth. If you can, using fresh salmon with this is the best.
(The only reason my salsa looks sooooo gorgeous is because all I could get my hands on was a semi-ripe avocado! Ripe ones are far better, but can make it slightly “muddy”. Mix the remaining ingredients and then gently stir in the avocado…beautiful!!)
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Four 6-ounce fresh salmon filets
1 1/2 tablespoons olive oil
4 tablespoons fresh orange juice
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon black pepper
1/8 teaspoon allspice
1/8 teaspoon cayenne pepper
Salsa:
1 large avocado, diced
1/2 cup diced red onion
1 orange, diced
1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
2 teaspoons fresh lime juice
3 tablespoons fresh orange juice
2 tablespoons fresh cilantro, minced
Kosher salt and black pepper to taste
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In a baking dish combine the olive oil and the orange juice. Lay salmon in it and turn to coat. In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper. Sprinkle over each side of salmon filets. Set aside to marinate for 30 minutes.
In a small bowl combine the avocado, red onion, orange, jalapeno, and cilantro. Season with salt and pepper to taste. Cover and chill.
Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray. Add the salmon and cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily. Serve with chilled avocado salsa. Makes 4 (or 8 Weight Loss Surgery) servings.
Per regular-sized serving: 412 Cal; 42 g Protein, 20 g Tot Fat, 8 g Carb; 2 g Fiber; 4 g Sugar; 688 mg Sodium
Per WLS Serving: 206 Cal; 21 g Protein; 10 g Tot Fat; 4 g Carb; 1 g Fiber; 2 g Sugar; 344 mg Sodium
