Citrus-Seared Wild Salmon Salad
2 Tbsp ancho chili powder
2 Tbsp ground coriander
1/2 tsp freshly cracked pepper
1 cup 100% freshly squeezed orange juice
1 cup chopped cilantro, stems and leaves
6 6oz skinless, boneless, wild-caught salmon fillets
3 Tbsp grapeseed or canola oil
6 cups mixed salad greens
2 cups fresh cilantro leaves, no stems
1/2 cup honey-roasted pecans, chopped
1/4 cup dried currants or raisins, chopped
Sea salt and freshly cracked pepper to taste
- Combine chili powder, coriander, pepper, and orange juice in a saucepan over medium heat. Bring to a simmer, then set aside and let cool for 10 minutes. Stir in the 1 cup chopped cilantro stems and leaves. Place salmon fillets in a 9×13″ casserole dish, and pour marinade over fillets. Cover, and refrigerate for one hour, then turn fillets over and marinate for another hour. Remove fillets from refrigerator, and strain marinade through a fine mesh strainer into a small saucepan. Bring marinade to a boil, then reduce heat and let simmer until marinade is reduced by half, about 10 minutes. Set aside and let cool.
- Lightly coat the bottom of two large, non-stick pans with 1 tablespoon oil each, and place them over medium-high heat. Season fillets lightly with salt and pepper, and cook for 3-4 minutes, or until lightly seared. Turn fillets over and cook for another 3-4 minutes, then remove from heat and allow fillets to rest in hot pans.
- Place half of the reserved marinade into a small mixing bowl. Whisk in last remaining tablespoon of oil and set aside. Combine greens, currants, and cilantro leaves in a large mixing bowl. Add dressing and honey-roasted pecans. Toss well and set aside. Divide salad evenly onto the center of 6 plates, and rest a salmon fillet to the side of each salad. Drizzle remaining marinade over salmon, and serve immediately.