This is a GREAT fast way to prepare salmon but really could go with most fish fillets. Personally, we like salmon and it is a good source of all kinds of healthy fats and nutrients that not all fish provide. Plus it’s nice to splurge sometimes for dinner. Salmon’s sticker-price at the grocery can be a turn-off but really, it is much cheaper than having salmon at a restaurant! At about $10.99/lb + tax here, that’s a little over 5$ for the entrée.
The most common reason I hear people give for not eating salmon is that “it’s too fishy”. Yes, it is a fish with more flavor because of the fats and generally, the more color to any fishy flesh, the more identifiable it becomes. For people who don’t care for salmon, the less prepared it is, the worse the “fishy” flavor is. Here’s the good news! This recipe is perfect for people who are brave enough to try it and even better for people who want to learn to like salmon. This salmon has a lot of flavor that isn’t fishy – spices, fruits, sweet, tangy and spicy all come together with the flavor of the salmon and tone down that faulty fishy flavor. If anything, for those who love salmon, less is more in this case. We often don’t eat it with the salsa or eat it with a half-portion of the salsa so as not to diminish the flavor of the fish too much.
The messy bits:
For the salsa:
- 4 navel oranges
- 1 small red onion, fine chop
- 1/4 cup lime juice
- 1/4 cup fresh cilantro leaves
- 1 tbs minced chipolte or serrano peppers
- 1-3 cloves garlic, fine chop (I like garlic!)
- salt and pepper to taste
Peel the oranges and pull off as much of the pith (the white part under the skin) as possible. With your fingers, dismember each of the segments of orange, taking out seeds and any more pith as you go. The smaller the pieces the better! Work over a bowl so the juice doesn’t get lost. Add in the rest of the ingredients and mix. Set aside or in refrigerator . *this part is the most time-consuming and can be made in advance, stored in the fridge.
- 1 TBS coarse ground coriander seed
- 1 TBS fine crushed cumin seed
- 1/2 TBS black peppercorns (or pre-ground)
- 1 tsp kosher salt
*for using whole spices on hand, toast them first (see “Spice up your experience” post) Also, the coriander seed does not have to be coarse ground, it will work just as well at a fine grind.
*this amount of spice mix is enough for 1LB of salmon.
After the spices are toasted, ground together and mixed, coat the salmon top and sides. Meanwhile, have the grill pre-heated. (may pan-fry as well) On medium-high heat, grill the salmon 5-6 minutes on each side, starting with the skin side down. (don’t worry, the skin will come off easily if cooked well) For thicker salmon steaks, 7-8 minutes may be needed. To reduce fishy flavor, cook well and avoid eating the fat found under the skin, this is the most fishy part. Well cooked salmon should be flaky to the fork but not dry.
Top with the salsa and serve!
Thanks for reading and let me know how it went!
(Recipe taken and altered from Eatingwell.com) This dish, without the salsa is acceptable on all phases of the Dukan Diet, and with the salsa is acceptable for Phase 3 and 4 of the diet.