Orange salmon

I’m not a huge fan of salmon. Well, at least I wasn’t until Saturday night. You see, I’d had a few bad experiences with the fish. One time, I made the poor decision of buying a Lean Cuisine with salmon in it. I took it to work and heated it up in the microwave and it created the most foul, fishy smelling odor I had ever smelled. It was so vile that I could hardly get close enough to the microwave to take it out and throw it in the trash. That, combined with one of my former bosses constantly microwaving and eating salmon at work killed any desire for me to eat the little swimmer.

Attempting to conquer my fear of the foul-smelling beast, I started looking up recipes on Friday to make for dinner on Saturday. This is when I happened upon an orange salmon recipe, on the Cooking Light website, which seemed much more exciting than the 847 lemon dill recipes I had seen.

After deciding on the preparation for the meat, there is always the dilemma of complimentary side dishes. Well, I threw caution to the wind and said, “To Hell with side dishes! I’m puttin’ this meat on a bed of greens and we are calling it salad!” So, that’s what I did!

Orange salmon:


  • 2  tablespoons  brown sugar
  • 1  teaspoon  chili powder
  • 1/2  teaspoon  grated orange rind
  • 1/2  teaspoon  ground cumin
  • 1/2  teaspoon  paprika
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground coriander
  • 1/8  teaspoon  black pepper
  • 4  (6-ounce) salmon fillets
  • Cooking spray


Preheat broiler.

Combine first 8 ingredients in a small bowl. Rub spice mixture over both sides of salmon fillets. Place salmon on a broiler pan coated with cooking spray. Broil for 8 minutes or until salmon flakes easily when tested with a fork.

I cut the recipe in half because I was only  making for the two of us. While the salmon was broiling I gather the rest of the ingredients for the salad:

Amounts per salad:

  • plateful of lettuce of choice(I used butter lettuce) 
  • 8-9 raspberries
  • 2 T of crumbled goat cheese
  • 1/2 of an orange(segmented)
  • a few walnut halves(or nut of choice)
  • 2 T of Newman’s Own light raspberry walnut vinaigrette

When the salmon is done simply lay it on the top of the salad and eat.


4 responses

  1. Pingback: Salmon with blackberry sauce « Spatoola

  2. Pingback: Oreo peanut butter birthday cake « Spatoola

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