The combination of orange and avocado goes well with a tasty fish like salmon. Be sure to use only ripe avocados. If you have to store a cut avocado in the fridge, leave the pit in the avocado so it doesn’t brown as quickly.
RECIPE INSTRUCTIONS
1. In a small bowl, combine the orange, avocado, orange juice concentrate, red pepper, red onion, olive oil, lemon juice, garlic, salt and pepper and cilantro. Stir to combine and set aside.
2. Preheat a barbecue to medium-high heat or lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Sprinkle the salmon with salt and pepper. Cook the salmon for about 10 minutes per inch of thickness or until the fish just flakes when tested with a fork.
3. Spoon the salsa over the salmon before serving.
INGREDIENTS
1 1/2 lb salmon fillet
pinch of salt and pepper
SALSA:
2/3 cup finely diced orange
2/3 cup finely diced avocado
2 tsp orange juice concentrate
1/4 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
2 tsp olive oil
2 tsp lemon juice
1/2 tsp finely chopped garlic
pinch of salt and pepper
1/4 cup chopped cilantro
NOTES
Nutritional Analysis per Serving
Calories 238
Protein 26 g
Fat 12 g
Saturated Fat 1.8 g
Carbohydrates 5 g
Cholesterol 72 mg
Sodium 58 mg
Fiber 1.4 g
Prep Time: 10 minutes
Cook Time: 10 minutes
Make Ahead: Prepare the salsa early in the day, leaving out the avocado until ready to serve.
Serves 6
Nutrition Watch: Salmon contains omega-3 fatty acids that can reduce the risk of heart disease, diabetes and arthritis. Salmon also contains B12, niacin and selenium and is an excellent source of B6 and magnesium.
