Serves: 4
Prep Time: 20

Ingredients:
1 cup orange juice
1-1/2 Tablespoons red onion, minced
1-1/2 Tablespoons lime juice
1 teaspoon Dijon-style mustard
1 teaspoon chili powder
1/2 cup fat-free Italian dressing
4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
1-1/2 Tablespoons olive, canola, peanut or grapeseed oil Salt and pepper
1-1/2 Tablespoons fresh cilantro, chopped

Directions:
Prepare sauce: Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly.

Place onion, lime juice, mustard, and chili powder in a blender or food processor; add cooked syrup. Blend 10 seconds. With blender running, slowly drizzle in Italian dressing until mixture emulsifies; set aside.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned or well grill- marked. Shake pan occasionally to keep fish from sticking.

Turn salmon over and season with salt and pepper. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, pool 2 tablespoons orange vinaigrette sauce in the center of each of 4 plates; top with salmon and garnish with chopped cilantro.

Nutrients per serving: 301 calories, 10g total fat, 2g saturated fat, 32% calories from fat, 126mg cholesterol, 35g protein, 15g carbohydrate, .5g fiber, 460mg sodium, 29mg calcium and 1.2g omega-3 fatty acids.