Orange Salmon with Apricot Horseradish Salsa - Clean Eating Magazine

    Orange Salmon with Apricot Horseradish Salsa

    With a shorter cooking time, this orange-infused salmon is a great dish to throw in the slow cooker before heading out to run errands. You’ll look forward to coming home to this light and fresh meal.
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    • Duration
    • Cook Time
    • Prep Time
    • 4Servings

    Ingredients

    • 1 orange, cut into half circles
    • 4 4-oz center-cut boneless, skinless salmon fillets
    • 1 tsp safflower oil
    • 1/2 tsp ground cumin
    • 1/2 tsp fresh ground black pepper
    • 1/4 tsp sea salt

    SALSA

    • 1 red bell pepper, seeded and diced
    • 1/3 cup diced unsweetened dried apricots
    • 1/4 cup finely chopped red onion
    • 1 1/2 tbsp grated fresh horseradish
    • 1/2 tsp organic evaporated cane juice
    • 1 tsp orange zest
    • 1/4 cup fresh orange juice

    Preparation

    1. To a 4-qt slow cooker, arrange orange slices on the bottom. Arrange salmon fillets, skinned side down over top oranges. Drizzle oil evenly over fillets. Sprinkle evenly with cumin, pepper and salt. Cover and cook on low for 2 1/2 to 3 hours, until opaque in center, checking for doneness after 2 1/2 hours (or on high for 1 1/4 to 1 1/2 hours, checking for doneness after 1 1/4 hours).
    2. Combine salsa ingredients about 15 minutes before serving; set aside until needed.
    3. To serving plates, gently transfer fillets, discarding orange slices and any accumulated liquid. Top with salsa.

    Nutrition Information

    • Serving Size: 1 orange salmon fillet and 1/4 of salsa
    • Calories: 254
    • Carbohydrate Content: 19 g
    • Cholesterol Content: 70 mg
    • Fat Content: 8 g
    • Fiber Content: 3 g
    • Protein Content: 26 g
    • Saturated Fat Content: 1.5 g
    • Sodium Content: 195 mg
    • Sugar Content: 11 g
    • Polyunsaturated Fat Content: 2.5 g

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