Share This Page

Don't forgo salmon when it's cold outside

Salmon fillets, which are quick-cooking and free of bones, are becoming available options for twosomes as more supermarkets offer single-serve portions.

With the assurance you'll have the cut you want, there's no reason to not indulge in salmon more often.

Grilling is an especially delicious way to prepare salmon fillets, and the technique doesn't have to be limited to warm-weather months.

When you move your cooking indoors, use a ridged grill pan on the stovetop for salmon preparation. Choose a heavy-bottomed pan, preferably with a nonstick surface.

First cook the fish skin-side down, then gently turn the fillets flesh-side down. Look at the fillet from the side angle. When you see a slightly pink ribbon of slightly darker-colored salmon in the center, the fish is done. Remove from heat; the fish will continue to cook for a minute or two.

Don't mask the salmon flavor with heavy sauces. Instead make a sweet-hot orange salsa to balance the rich taste of the fish.

Salmon with Orange Salsa

Preparation time: 15 minutes (including salsa)

Cooking time: 7 minutes

For the salmon:

• 2 (6-ounce) salmon fillets (about 34 inch to 1 inch thick)

• 2 teaspoons canola oil

14 teaspoon coarsely ground black pepper

14 teaspoon coarse sea salt

For the orange salsa:

• 2 teaspoons fresh lemon juice

• 1 12 teaspoons honey

• 1 medium navel orange, peeled cut into bite-size pieces

• 1 medium jalapeno chile, cored, seeded and minced

• 1 green onion, green part only, chopped

116 teaspoon salt (a pinch)

• 1 tablespoon chopped fresh cilantro

Lightly brush the flesh side of the salmon with oil. Brush the stovetop grill pan with the remaining oil. Heat the pan over medium heat. Press the pepper and salt into the flesh side of the salmon. Place the salmon, skin-side down, on the pan. Cook for 5 minutes. Gently turn the salmon over and cook for another 2 minutes or until the salmon is cooked but just slightly darker pink at the center. Remove and keep warm.

To make the salsa: Combine the lemon juice and honey in a small bowl. Stir well. Add the orange, chile, green onion, salt and cilantro. Stir gently but well.

Makes 2 servings.

Nutrition information per serving: 407 calories, 23 grams fat, 108 milligrams cholesterol, 38 grams protein, 14 grams carbohydrates, 2 grams dietary fiber and 380 milligrams sodium.

TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.