Make your heart happy with this satisfying dish. Many of its ingredients, including
orange juice, salmon, dark leafy greens and nuts, contain important nutrients and
antioxidants known to help promote cardiovascular health. In fact, the American
Heart Association recommends eating fatty fish, like salmon, at least twice a week.
1/2 tablespoon tamari sauce or soy sauce
2 tablespoons honey
Cayenne pepper and salt to taste
1/2 cup pecan halves
2 tablespoons ancho chili powder
2 tablespoons ground coriander
1/2 teaspoon freshly ground pepper
1 cup 100% orange juice**
1 cup chopped fresh cilantro stems and leaves
6 each 6-ounce skinless, boneless wild salmon fillets
2 tablespoons grapeseed or canola oil
Salt and pepper to taste
Reduced salmon marinade
1 teaspoon grapeseed or canola oil
6 cups mixed salad greens
2 cups fresh cilantro leaves
1/2 cup chopped honey roasted pecans
1/4 cup dried currants or chopped raisins
Salt and freshly ground pepper to taste
* Store-bought honey pecans can be substituted.
** May substitute Florida Orange Juice from Concentrate
Honey Pecans: Heat oven to 350 degrees F.
Combine all ingredients in small saucepan and place over medium heat. Simmer
four minutes then drain. Place pecans on a wire rack placed over a cookie sheet
and roast for about 10 minutes, until toasted. Remove from oven and let cool
completely on rack. Lightly chop pecans into 1/4-inch pieces.
Salmon: Combine chili powder, coriander, pepper and orange juice in saucepan
over medium heat. Bring to a simmer then set aside to cool for 10 minutes.
Stir-in chopped cilantro. Place salmon fillets in a 9 x 13-inch casserole
dish and pour marinade over fillets. Cover and refrigerate for one hour, then
turn fillets over and marinate one hour more.
Remove fillets and strain marinade through a fine mesh strainer into small
saucepan. Bring to a boil then reduce heat and simmer until reduced by half,
about 10 minutes. Set aside to cool.
To cook salmon: Lightly coat the bottoms of two large non-stick skillets
with oil and place them over medium-high heat until hot. Season salmon fillets
lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared.
Turn fillets over and cook 3 to 4 minutes more. Remove from the fire and allow
fillets to rest in hot pans.
Salad: Place half the reserved salmon marinade in small mixing bowl. Whisk
in oil and set aside.
Combine greens, cilantro, pecans, and currants in large mixing bowl. Add
dressing and honey roasted pecans. Toss well and set aside. Divide onto the
center of six plates. Rest a salmon fillet to the side of each salad and drizzle
remaining reduced marinade over each fillet.