Salmon with Orange Salsa

Bev Bennett

Salmon with Orange Salsa

If you love the rich, full flavor of fresh salmon and are cooking for two, you've had three choices: buy the fish as steaks, ask the person at the counter to weigh out two portions from a large salmon fillet, or purchase a whole fillet and invite friends over for dinner.

Salmon fillets, which are quick cooking and free of bones, are now becoming available options for twosomes as more supermarkets offer single-serve portions.

With the assurance you'll have the cut you want, there's no reason to not indulge in salmon more often.

Grilling is an especially delicious way to prepare salmon fillets, and the technique doesn't have to be limited to warm-weather months.

When you move your cooking indoors, use a ridged grill pan on the stovetop for salmon preparation. Choose a heavy-bottomed pan, preferably with a nonstick surface.

First cook the fish skin-side down, then gently turn the fillets flesh-side down. Look at the fillet from the side angle. When you see a slightly pink ribbon of slightly darker colored salmon the center, the fish is done. Remove from heat; the fish will continue to cook for a minute or two.

Don't mask the salmon flavor with heavy sauces. Instead make a sweet-hot orange salsa to balance the rich taste of the fish.

Salmon with Orange Salsa

Makes 2 servings.

Preparation time: 15 minutes (including salsa)

Cooking time: 7 minutes

Salmon:

2 (6-ounce) salmon fillets (about 3/4 inch to 1 inch thick)

2 teaspoons canola oil

1/4 teaspoon coarse-grind pepper

1/4 teaspoon coarse sea salt

Orange salsa:

2 teaspoons fresh lemon juice

1 1/2 teaspoons honey

1 medium navel orange, peeled cut into bite-size pieces

1 medium jalapeno chili, cored, seeded and minced

1 scallion, green part only, chopped

1/16 teaspoon salt (a pinch)

1 tablespoon chopped fresh cilantro

Lightly brush flesh side of salmon with oil. Brush stovetop grill pan with remaining oil. Heat pan over medium heat. Press pepper and salt into flesh side of salmon. Place salmon, skin-side down on pan. Cook for 5 minutes. Gently turn salmon over and cook another 2 minutes or until salmon is cooked but just slightly darker pink at the center. Remove and keep warm.

To make salsa, combine lemon juice and honey in a small bowl. Stir well. Add orange, chili, scallion, salt and cilantro. Stir gently but well.

Each serving has: 407 calories; 23 grams total fat; 38 grams protein; 14 grams carbohydrates; 108 milligrams cholesterol; 380 milligrams sodium and 2 grams dietary fiber.

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