Salmon with Orange Salad

A healthy dish for anyone who loves good fish. Easy and quick — as always!

Recipe author

Servings:

Salmon (skin-on salmon fillet, 6 pieces - one per serving)

1.5

Orange juice (freshly squeezed)

100

White wine (dry)

Soy sauce (preferably Kikkoman)

2.5

Sesame seeds

Table salt

Ground black pepper (freshly ground)

Olive oil

Oranges (large)

Bell pepper

Onion (red)

Cilantro

Ginger (a 1 cm piece of root)

Orange zest

Sesame oil

Sea salt

0.5

Chili pepper (hot chili flakes)

0.03

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 55 % 12 g

Fats 27 % 6 g

Carbohydrates 18 % 4 g

152 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

Stir together the orange juice, wine, and soy sauce. Place the salmon fillet skin side up in a container and pour the marinade over it. Let it marinate for 1 hour.
Step 2:

Slice the bottom off each orange, stand it on a cutting board, and carefully cut away the peel along with the white pith. Working over a bowl, use a small knife to cut the segments free from the membranes, saving any juice.
Step 3:

Cut the red bell pepper into thin rings and the onion into half-moons. Peel and mince the ginger, and finely chop the cilantro leaves. Add the bell pepper, onion, ginger, cilantro, orange zest, salt, and chili flakes to the bowl with the oranges, stir, and let sit for 1 hour.
Step 4:

Toast the sesame seeds in a dry skillet until golden.
Step 5:

Preheat the oven to 400°F (200°C). Line a baking sheet with foil or parchment and lightly brush it with olive oil. Place the fish skin side down and season lightly with salt and pepper. Bake for 7–10 minutes, depending on the thickness of the fillet.
Step 6:

Gently transfer the salmon to a serving platter with a spatula. Spoon the salad over the fish and sprinkle with the toasted sesame seeds.
Step 7:

Done! Enjoy!