Salmon in Citrus Sauce - Healthy Food Tip and Recipe

healthy food tip and recipe

Today's Recipe If you don't know what to serve for dinner tonight ...
If you want to add over 100% of the daily value for those hard-to-find omega-3 fatty acids to your Healthiest Way of Eating try this delicious, easy-to-prepare salmon recipe. The tangy sauce is a great complement to the flavor of the salmon and it only takes minutes to prepare. Enjoy!
Salmon in Citrus Sauce
Prep and Cook Time: 15 minutes
Ingredients:

• 1-1/2 lbs salmon filets, skin and bones removed, cut into 4 pieces
• 1/2 medium sized onion, chopped
• 2 medium cloves garlic, chopped
• 2 TBS + 2 tsp fresh lemon juice
• 1-1/2 cups fresh orange juice
• 1 tsp fennel seeds
• 2 TBS minced fresh parsley, or if you have it, green fennel tops
• salt and white pepper to taste

Directions:

1. Preheat broiler and place a stainless steel or cast iron skillet under broiler for about 10 minutes to get it very hot.
2. Chop onions and garlic and let sit for 5 minutes to enhance their hidden health-promoting properties.
3. While skillet is heating, place chopped onion, garlic, fennel seeds, 2 TBS lemon juice, and orange juice in a shallow, wide saucepan and cook on high heat for about 10-15 minutes to reduce to half the volume.
4. Season salmon pieces with 2 tsp lemon juice, salt and pepper and place on hot pan from broiler. Return pan to broiler (approximately 5-7 inches from heat) and broil salmon for about 7 minutes depending on thickness (10 minutes per inch of thickness). Do not turn, as salmon is cooking on both sides at once.
5. Remove salmon from pan, and place on platter. Season citrus sauce with salt and pepper and strain liquid over salmon. Sprinkle with finely chopped parsley.

Serves 4 Printer Friendly Version of Salmon in Citrus Sauce
In-Depth Nutritional Profile for Salmon in Citrus Sauce
Healthy Food Tip

What's the best way to juice an orange if I need some for a recipe?

Recipes often call for orange juice. Oranges, like most citrus fruits, will produce more juice when they are not cold, so always juice them when they are at room temperature. To get the most juice out of an orange, gently roll it on the counter top, applying soft pressure, before you cut it and juice it.
Cut the oranges in half and remove the visible seeds from the fruit before juicing or wait to remove them after you are done juicing. The juice can then be extracted in a variety of ways. You can use a juicer, reamer, or do it the old fashioned way, squeezing by hand. If you have an allergy to any of the constituents in citrus peel, use extra caution when juicing oranges.