Flexibility is what you need in preparing a delicious summertime meal and Lisa Corrado of Lisa Corrado Nutrition has just the main dish. This entrée can be cooked on the grill or in the oven(see below) and served hot or cold. The health benefits of this recipe will win you over. Salmon is loaded with omega-3 fatty acids, which can help prevent blood clots and irregular heart beats. Olive oil is high in monounsaturated fat, which can help lower cholesterol. Oranges and orange juice contain potassium, a nutrient responsible for making sure our muscles (including our hearts) contract properly.
Serves 2, easily multiplied
Salmon with Orange Sauce
2 5-ounce wild salmon fillets
freshly ground pepper
2 teaspoons extra virgin olive oil
1/2 medium red onion, thinly sliced
1/4 cup freshly squeezed orange juice
1 1/2 tablespoons low-sodium soy sauce (check label for gluten free if desired)
1 orange peeled, seeded, pith removed
Preheat oven to 425º. Place salmon on a cookie sheet, season with ground pepper. Roast until just cooked through, about 8 – 10 minutes depending upon thickness of fillets.
Meanwhile, heat the olive oil in a non-stick sauté pan over medium heat. Sauté the onion slices until tender, stirring often, about 3 – 5 minutes. Add orange juice and soy sauce; simmer for 2 – 3 minutes until slightly thickened. Slice orange into rounds and gently toss to coat with sauce. Serve sauce over salmon.