Pan-grilled Salmon with Orange and Cilantro


  • 1 cup orange juice
  • 1 tablespoon finely snipped fresh cilantro leaves (no stems) or 1 teaspoon dried cilantro
  • ½ to 1 teaspoon chili powder (optional)
  • 1 to 1½ pounds salmon or other fish fillets
  • 1 medium onion, peeled, thinly sliced, and separated into individual rings
  • 1 medium seedless orange, peeled and thinly sliced crosswise
  • 1 to 2 tablespoons extra virgin olive oil or other cooking oil (corn, canola, or safflower oil)  (optional)
  • Salt and freshly ground black pepper to taste
  • Sprigs of cilantro for garnish

In a deep medium bowl, combine orange juice, cilantro, and chili powder, if desired, blending well.  Add salmon or other fish fillets, onion rings, and orange slices, coating fillets well with orange juice.  Cover and refrigerate for about 30 to 60 minutes to allow flavors to blend. 

Drain fish and onion rings from marinade; reserve orange slices and marinade.  In a large heavy skillet, heat olive oil (or lightly coat skillet with olive oil-flavored non-caloric vegetable cooking spray) over moderate to high heat.  Add fish fillets, reduce heat slightly, and sauté about 2 to 3 minutes per side; add onion rings while cooking salmon, stirring onions frequently so they do not burn.  Add marinade and orange slices to skillet; continue to cook, uncovered, for about 2 minutes, until sauce is reduced and slightly thickened.  Fish will be done when fillets are opaque in color and flake easily with a fork. 

To serve, arrange fillets on individual plates, spoon sauce with onion rings and orange slices over fillets and garnish each serving with a sprig of cilantro.

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