Orange Coriander Salsa Salmon over Kale Salad

2:54 PM, May 23, 2013   |    comments
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Serves 2


1 pound Salmon filets
¼ cup olive oil
2 Tablespoons coriander seeds
1 teaspoon orange zest
1 teaspoon black pepper
2 Tablespoons minced garlic
½ cup peeled, chopped oranges - ¼ inch dice (Sunkist Cara Cara oranges are colorful and not as sweet as a regular navel orange)
½ cup roughly chopped cilantro leaves
1 cup diced tomatoes
1 teaspoon red chili flakes (may be omitted if you don't like a hint of heat)

3 cups kale, stem removed and cut into ½ inch pieces
1 cup oranges, peeled cut in half top to bottom and cut into ½ half moons
½ cup roughly chopped parsley
1/4 cup olive oil
2 teaspoons thyme
1 Tablespoon minced garlic
1 teaspoon black pepper


Mix spices and olive oil and toss with kale. Sauté kale for 2-3 minutes - just enough to make brighter and wilt a little. Set aside to cool. When cool toss with orange slices.

Combine oil and mustard seeds and heat until seeds begin to pop.
Add orange zest, coriander, pepper, garlic, and cook for about a minute or two. Stir in tomatoes and remove from heat and cool.
When cool toss with orange and cilantro leaves.

Bake or grill salmon rubbed with a little oil or butter and a squeeze of orange or lemon and a bit of pepper. Add salt at end to lessen sodium intake. Serve salmon on top of kale salad topped with citrus salsa.

Presented by:Chef Andre Nowading, Kroger

Date: 5/13/2013

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