Alaska Keta Salmon Steaks with Orange-Avocado Salad
Courtesy of Alaska Seafood Marketing Institute 4 Servings • 20 Min. Prep Time • 20 Min. Cook Time • 20 Min. Marinate Time| Ingredients |
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| Juice and zest of 2 medium navel oranges (about 1 c. juice and 4 Tbsp. zest) |
| 1/3 c. olive oil |
| 2 Tbsp. minced shallot or red onion |
| 1 Tbsp. honey |
| 2 tsp. EACH fresh minced garlic and grated ginger root |
| 1/2 tsp. EACH red pepper flakes and salt |
| 4 Alaska Salmon steaks (6-8 oz. each), fresh or thawed |
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| Orange-Avocado Salad: |
| 6 c. spring salad mix, arugula or lettuce |
| 1 avocado, pitted, peeled and thinly sliced |
| 2 navel oranges, peeled and segmented |
| 1/2 c. toasted broken walnuts, almonds or pecans |
Directions:
1. Blend orange juice, zest, olive oil, shallot, honey, garlic, ginger, red pepper and salt until mixed. Reserve half for salad and pour remaining half in a large zip-top plastic bag. Place Alaska Keta Salmon steaks in the bag; close tightly and turn bag several times to coat fish. Marinate for 15-20 min.
2. Heat grill to medium-high (400°F). Remove salmon from marinade and place on well-oiled grill. Cook for 15-20 minutes, just until salmon is opaque throughout, turning once during cooking.
3. Divide and portion salad mix, avocado and orange segments evenly among four serving plates. Top each salad with a salmon steak. Drizzle with reserved dressing and garnish with nuts.
* Variation: Preheat oven to 400°F. Roast salmon on a spray-coated, foil-lined baking sheet for 15-20 min.
* Recipe courtesy of Alaska Seafood Marketing Institute
Nutrition:
Calories: 421; Total Fat: 25g; Saturated Fat: 4g; Cholesterol: 126mg; Total Carbs: 14g; Fiber: 1g; Protein: 35g; Sodium: 87mg;