Citrus Salmon

UPDATE: I made this last night, and it was okay. The avocado salsa was really good. I accidentally used serrano peppers instead of jalapeno so I had to pick them out and it was still way hot. The spices on the fish weren't anything special. Tomorrow I will try another recipe!

This recipe is a bit of an exception because I haven't actually tried it yet. It is from the Fit2Fat guy. I just love him. Jason wants me to make this tonight. We'll see if the kids are up for a trip to the store. There may be some bribery involved.

Doug Shepard’s Winning Recipe:

• Four 6-ounce fresh salmon filets
• 1 1/2 tablespoons olive oil
• 4 tablespoons fresh orange juice
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/8 teaspoon allspice
• 1/8 teaspoon cayenne pepper

Salsa:

• 1 large avocado, diced
• 1/2 cup diced red onion
• 1 orange, diced
• 1 jalapeño pepper, seeded, ribs removed, and diced OR 1/8 teaspoon cayenne pepper
• 2 teaspoons fresh lime juice
• 3 tablespoons fresh orange juice
• 2 tablespoons fresh cilantro, minced
• Sea salt and black pepper to taste

In a baking dish combine the olive oil and the orange juice. Lay salmon in it and turn to coat. In a small bowl combine the salt, onion powder, paprika, black pepper, allspice, and cayenne pepper. Sprinkle over each side of salmon filets. Set aside to marinate for 30 minutes.

In a small bowl combine all ingredients listed under Salsa. Mix, cover and chill in the fridge until the Salmon is done cooking.

Heat a large skillet over medium-high and lightly coat with olive oil or vegetable cooking spray. Add the salmonand cook for 4-5 minutes; turn and cook on the other side for 2-3 minutes or until fish flakes easily. Serve with chilled avocado salsa. Makes 4 servings.

Per regular-sized serving: 412 Cal; 42g Protein, 20g Total Fat, 8g Carb; 2g Fiber; 4g Sugar