Alaska Keta Salmon Steaks with Orange-Avocado Salad
Courtesy of Alaska Seafood Marketing Institute
Servings: 4
Prep Time: 20 Min. Cook Time: 20 Min. Marinate: 20 Min. What you need:
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+ Juice and zest of 2 medium navel oranges (about 1 c. juice and 4 Tbsp. zest)
+ 1/3 c. olive oil + 2 Tbsp. minced shallot or red onion + 1 Tbsp. honey + 2 tsp. EACH fresh minced garlic and grated ginger root + 1/2 tsp. EACH red pepper flakes and salt + 4 Alaska Salmon steaks (6-8 oz. each), fresh or thawed Orange-Avocado Salad: + 6 c. spring salad mix, arugula or lettuce + 1 avocado, pitted, peeled and thinly sliced + 2 navel oranges, peeled and segmented + 1/2 c. toasted broken walnuts, almonds or pecans What to do:
1. Blend orange juice, zest, olive oil, shallot, honey, garlic, ginger, red pepper and salt until mixed. Reserve half for salad and pour remaining half in a large zip-top plastic bag. Place Alaska Keta Salmon steaks in the bag; close tightly and turn bag several times to coat fish. Marinate for 15-20 min.
2. Heat grill to medium-high (400°F). Remove salmon from marinade and place on well-oiled grill. Cook for 15-20 minutes, just until salmon is opaque throughout, turning once during cooking. 3. Divide and portion salad mix, avocado and orange segments evenly among four serving plates. Top each salad with a salmon steak. Drizzle with reserved dressing and garnish with nuts. * Variation: Preheat oven to 400°F. Roast salmon on a spray-coated, foil-lined baking sheet for 15-20 min. * Recipe courtesy of Alaska Seafood Marketing Institute Nutritional information:
Calories: 421; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 126mg; Total Carbs: 14g; Fiber: 1g; Protein: 35g; Sodium: 87mg;
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