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Florida Orange Juice Seared Salmon Salad

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For Honey Pecans*:
  • 1/2 tbsp. tamari sauce or soy sauce
  • 2 tbsp. honey
  • Cayenne pepper and salt to taste
  • 1/2 cup pecan halves
*Note: Store-bought honey pecans can be substituted For Salmon:
  • 1 cup Florida Orange Juice
  • 2 tbsp. ancho chili powder
  • 2 tbsp. ground coriander
  • 1/2 tsp. fresh ground pepper
  • 1 cup chopped cilantro
  • 6 (6 oz) boneless skinless wild salmon filets
  • 2 tbsp. grapeseed or canola oil
  • Salt and pepper to taste
For Salad:
  • Reduce salmon marinade
  • 1 tsp. grapeseed or canola oil
  • 6 cups mixed salad greens
  • 2 cups fresh cilantro leaves
  • 1/2 cup chopped honey-roasted pecans
  • 1/4 cup dried currants or chopped raisins
  • Salt and pepper to taste
Citrus Seared Wild Salmon Label


For Honey Pecans:
1. Preheat oven to 350° F. Combine all ingredients in a small saucepan and place over medium heat. Simmer four minutes then drain.
2. Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes or until toasted. Remove from oven and let cool completely on rack. Lightly chop pecans into ¼-inch pieces.
  For Salmon:
1. Combine chili powder, coriander, pepper and Florida Orange Juice in saucepan over medium heat. Bring to a simmer then set aside to cool for 10 minutes. Stir-in chopped cilantro.
2. Place salmon fillets in a 9×13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more.
3. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool.
4. To cook salmon, lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more.
5. Once cooked, remove skillets from heat and allow fillets to rest in hot pans.
  For Salad:
1. Place half the reserved salmon marinade in a small mixing bowl. Whisk in oil and set aside.
2. Combine greens, cilantro, pecans, and currants in large mixing bowl. Add dressing and honey-roasted pecans. Toss well and divide onto the center of six plates.
3. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.