Chili glazed salmon rests on a bed of greens

Chili glazed salmon with orange salsa

This refreshing salad packs the zing of citrus, the dense, bitter flavor of olives and the mild fish flavor of salmon.

Makes 4 servings.


4 ounces

peeled fresh orange sections

1/4 cup

chopped fresh cilantro

1 tablespoon

fresh mince jalapeno chili peppers

1/4 cup

thin slivered fresh red onions

2 tablespoons 

pitted Kalamata olives

2 tablespoons 

canola olive oil 90/10 blend

2 tablespoons 

red wine vinegar

1/2 teaspoon

cracked, black pepper

1/4 teaspoon

kosher salt

1/4 cup

sweet Thai chili sauce

2 teaspoons

fennel seed

1 teaspoon

cracked black pepper


frozen wild salmon (4 ounces each)

8 ounces

spring salad mix

1/2 cup

balsamic salad dressing



In a mixing bowl, combine the orange segments, cilantro, jalapeno peppers, onion, olives, oil, vinegar, salt and pepper.

Arrange the salmon fillets on a sheet pan prepared with cooking spray. Spoon 1 tablespoon of sweet Thai chili sauce on top of each fillet, and spread across the fillet with the back of a spoon to cover evenly. Sprinkle with the fennel seeds and cracked pepper. Place the fillets under a medium high broiler, and cook until glaze is bubbly, and fish reaches an internal temperature of 145 degrees (about 6 minutes). Remove from the broiler and transfer to a hot holding pan.

For each serving, toss 2 ounces of spring mix lettuce with 1 fluid ounce of vinaigrette and place on a plate.  Place one cooked salmon fillet on top of the lettuce and top with 1/2 cup of the orange salsa.

Nutrition Information: (For one 8 ounce serving) Energy 327 kcals, Total Fat 17g, Saturated Fat 2 grams, Protein 24 grams, Monounsaturated Fat 10 grams, Carbohydrate 20 grams, Sodium 792 mg, Dietary Fiber 3 grams

Recipe Courtesy of Morrison