Recipes
- Roasted Red Pepper Spread
- Tortilla Chips Without Hips
- Grilled Tandoori Chicken
- Tomato-Basil Chicken
- Chicken Pot Pie with Cornbread Crust
- Grilled Beef Kebabs with Ginger-Soy Sauce
- Tailgate Chicken Teriyaki
- Grilled Chicken with Tomato-Avocado Salsa
- Toasted Pumpkin Seeds
- Pat Tovo's Mexican Black Bean Sausage Chili's
- Stacie Fortenberry's LOWFAT SPICY THAI CHICKEN
- Mary Diller's Ambrosia My Way
- Allen Susser's Pan-Roasted Red Snapper with Orange and Mango Salsa
- Grilled Chicken and Vegetable Kebabs with Yogurt Dressing
- Norma Redwine's SPAGHETTI SQUASH
- Tom Barr's Stuffed Peppers
- Laura Meyer's Turkey Burger Soup
- Asian Grilled Chicken Breasts
- Classic Light Potato Salad
- Lobster, Mango and Corn Salad in Watermelon and Grapefruit Vinaigrette
- Ancho Turkey Chili with Roasted Corn
- Banana, Yogurt and Granola Parfaits with Strawberry Sauce
- Pan-Seared Salmon with Summer Succotash
- White Bean Minestrone
- Spiced Pumpkin Bread
- Pan-Seared Pork Chops with Caramelized Apples and Onions
- Spinach and Mushroom Lasagna
- Mashed Baked Butternut Squash with Lemon and Mint
- Butternut Squash Soup with Caramelized Onions and Apples
- English Trifle
- Roasted Asparagus Salad
- Baked Tomato, Rice and Bean Casserole
- Roasted Cauliflower - by Jennifer Siembab
- Brussel Sprouts - by Amy B.
- Grilled Shrimp with White Bean Salad
- Apple Stuffed Chicken
- Acorn Squash and Apple Soup
- Monkey Bars
- Moroccan Chicken Stew
- Skinny Roasted Garlic Mashed Potatoes
- Barley, Mushroom and Winter Squash Risotto
- Shepherd's Pie with Vegetables
- Protein Power Balls
- Hearty Pasta and Bean Soup
- Chicken Dijon
- Sun-Dried Tomato Risotto
- Home-Style Meatloaf with Garlic Smashed Potatoes
- Hearty Pasta and Bean Soup
- Wild Salmon with Champagne Vinaigrette and Blood Orange
- Hearty Pasta and Bean Soup
- Broiled Salmon with Tarragon-Citrus Relish
- Roasted Sugar Snap Peas with Shallots
- Cucumber, Mango and Red Onion Salad
- Barbecued Chicken Burgers
- Rainbow Black Bean Salad
- Citrus Freeze
- Spinach and Ricotta Stuffed Manicotti
Wild Salmon with Champagne Vinaigrette and Blood Orange
Serves: 4
Ingredients
• 1 teaspoon olive oil
• 1/4 cup finely chopped shallots
• 2 cups low sodium vegetable broth
• 1/2 cup Champagne vinegar
• juice of 1 orange
• 1 sprig fresh tarragon
• 4 wild salmon fillets, about 4 to 6 ounces each
• salt to taste
• white pepper to taste
• 1 bunch watercress, large stems removed
• 1 blood orange, peeled and sectioned
• 1 orange, peeled and sectioned
• 1/4 cup thinly sliced red onion
Cooking Instructions
1. In a large nonstick pan, heat the olive oil over medium heat. Add the shallots and cook for 3 minutes. Add the broth, vinegar, orange juice and tarragon and bring to a simmer.
2. Season the salmon with salt and pepper and add the fillets to the simmering liquid. Poach the salmon until it is just cooked, about 4 minutes for thin fillets.
3. Using a slotted spoon, gently remove the fillets from the liquid and place them on a platter.
4. Reduce the poaching liquid by half and remove the sprig of tarragon.
5. In a small bowl, combine the blood orange and orange sections with the red onion.
6. Arrange the watercress around the salmon. Top each fillet of salmon with a spoonful of the orange and onion mixture. Spoon the reduced cooking liquid over and around the salmon and serve.
Nutrition Information
Serving Size: 1 fillet
Per Serving
Calories 253
Fat 6 g
Protein 31 g
Sodium 174 mg
Carbohydrate 15 g
Fiber 2 g
Saturated fat 1 g
