A tasty summer favorite that combines the zest of citrus with the clean, full flavor of wild-caught salmon.

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

  1. 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.
  2. 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.
  3. 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.
Original recipe found at fitbottomedmamas.com
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