Seared Salmon with Citrus-Soy Glaze
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons fresh lime juice
- 1/4 cup rice vinegar
- 1/2 cup fresh orange juice
- 1 tablespoon plus 1 teaspoon soy sauce
- 1 garlic clove, chopped
- 4 cups thinly sliced napa cabbage
- 4 cups (packed) thinly sliced fresh spinach
- 1 red bell pepper, cut into matchstick-size strips
- 1 carrot, cut into matchstick-size strips
- 1/4 cup plus 1 tablespoon canola oil
- 1 tablespoon oriental sesame oil
- 6 6-ounce salmon fillets
- 1 teaspoon chopped peeled fresh ginger
- Carbohydrate 7 g(2%)
- Cholesterol 94 mg(31%)
- Fat 37 g(57%)
- Fiber 2 g(7%)
- Protein 37 g(74%)
- Saturated Fat 6 g(32%)
- Sodium 350 mg(15%)
- Calories 512
Preparation Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
Preparation Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside. Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
