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Prep 30min
Total2hr40min
Servings4
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Ingredients
1
lemon
4
cups water
6
thin slices gingerroot
1/2
teaspoon salt
1/4
teaspoon coarsely ground pepper
1
salmon fillet (1 lb), cut into 4 pieces
2
navel oranges, peeled, finely chopped
1
lime, peeled, finely chopped
1/2
cup chopped red bell pepper
2
tablespoons chopped fresh chives
1
tablespoon honey
1
teaspoon grated gingerroot
1
teaspoon olive or canola oil
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Steps
1
Grate enough peel from lemon to make 2 teaspoons; set aside for salsa. Cut lemon into slices. In 10- or 12-inch skillet, heat lemon slices, water, sliced gingerroot, salt and pepper to boiling. Boil 3 minutes; reduce heat to medium-low.
2
Add salmon, skin side down, to skillet. Cover; cook 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spoon. Cover; refrigerate at least 2 hours but no longer than 24 hours. Discard liquid mixture in skillet.
3
In medium nonmetal bowl, mix oranges, lime, bell pepper, chives, honey, grated gingerroot, oil and reserved 2 teaspoons lemon peel.
4
To serve, carefully remove skin from salmon; place salmon on serving plate. Spoon salsa over salmon, using slotted spoon.
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Ever-popular salmon is packed with omega-3 fatty acids. These good fats may help reduce the risk of heart disease.
For a fabulous summer supper, serve the salmon and salsa with 1 ounce of lime-flavored tortilla chips and a tossed salad for 1 more Carbohydrate Choice.
Dress up this citrusy salmon with a few fresh chives.
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