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Pan Seared Salmon with Avocado-Orange Relish


  • 3 OZ Salmon Filets
  • 1/4 Avocado
  • 1/2 Small Naval Orange
  • 1 Cup Spinach
  • 2 TBS Cilantro
  • 1/4 Cup Carrot Slices
  • 1/4 Lime Wedge
  • 1/2 Lemon
  • 2 1/2 TBS Olive Oil
  • Pinch of salt and pepper

Procedures: 1.  Dice avocado into small squares and squeeze lime juice on them. Cut carrots in thin strips (use a peeler or a julienne slicer to make this go quicker). Peel orange, remove skin from slices. Finely chop cilantro. 2.  In a separate bowl juice 1/2 lemon and combine with olive oil. Add a pinch of salt and whisk until thoroughly combined. 3.  Heat a large non-stick pan over high with olive oil. Liberally season salmon with salt and pepper. Place skin side down in pan and reduce heat to medium-low. Do not move fillets. Allow to cook about 5-7 (depending on the thickness) minutes or until well browned and cooked about three quarters of the way through. Turn fillets and cook about 2-3 minutes more, or until still just barely pink in the center. 4.  In serving bowl place the raw spinach and top with lemon-oil dressing. Toss until well coated. Add oranges, carrots, and avocado. Place the salmon on top and sprinkle cilantro. Add salt and pepper to taste. * This dish is good with the salmon either hot or cold. If you want to cook in advance, keep the dressing separate and add only before eating. Remember you can always double or triple over the ingredients if you want to cook in bulk!




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