Pan-Seared Alaska Salmon with Orange Vinaigrette

I am having luck with my parsley so far. I believe it is because I set out plants instead of trying to start from seed this year.

We are always warned in our area not to set out before the 10th of May. I have a tarp ready to throw over my plants and could not wait. I so hate our shorter growing season, but I do love the area.

This is my first attempt at cilantro.
It seems to be taking off also ….

……to the point I could try this salmon recipe. I felt the cilantro made it. I love using the stem of the plant as long as it isn’t too tough. Really gives it kick. Yum…

Pan-Seared Alaska Salmon with Orange Vinaigrette

4 6-ounce Alaska salmon steaks or fillets (6 to 8
ounces each)
1 cup orange juice
1 1/2 tablespoons red onion — minced
1 1/2 tablespoons lime juice
1 teaspoon honey-dijon mustard
1 teaspoon chili powder
1/2 cup fat free Italian salad dressing
4 teaspoons fresh cilantro — chopped
1 tablespoon olive oil
Salt and pepper — to taste

Preheat oven to 400ºF. Lightly season the Alaska salmon fillets or steaks with salt and pepper. Heat an oven-proof sauté pan 2 minutes, then add 1 tablespoon of olive oil. Sear the salmon fillets/steaks on one side for 2 to 3 minutes. Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork.

To serve, make a 1 ounce pool of the Orange Vinaigrette Sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 teaspoon of chopped cilantro.

Orange Vinaigrette Sauce: Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly. Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies. Taste, adding salt and pepper as needed; hold aside.

“Alaska Seafood Marketing Institute”
S(Internet address):”


7 Comments (+add yours?)

  1. Freya
    May 02, 2007 @ 10:44:11

    Stunning dish! Wish I could grow Cilantro but it’s too cold!


  2. Glenna
    May 06, 2007 @ 12:20:13

    mmmmm….love orange….sounds wonderful!


  3. joey
    May 07, 2007 @ 10:31:11

    That looks really tasty! And lucky you to be able to grow your own herbs! 🙂


  4. sher
    May 07, 2007 @ 16:22:09

    That looks marvelous! Everything in that is perfect together.


  5. Margot
    May 08, 2007 @ 20:06:15

    That sound really good. I love salmon and orange. I will definitely try this recipe.


  6. Lisa
    May 08, 2007 @ 22:39:46

    Mmm, beautiful. Anything with cilantro…


  7. Jeannie
    Jun 23, 2007 @ 07:54:57

    Pull off the savory leaves and dry them on newspaper in a slow oven. Use them along with a little salt, pepper, thyme and some chervil (or parsley), onion, carrots and a tiny bit of celery, to boil a chicken. Pick the cooked chicken off the bones, put back into the stock and add southern style dumplings . Yummy


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