This glaze will make enough for four servings
Juice of 1 orange
Zest of 1 orange
3 T. balsamic vinegar
3 T. minced Red onion
3 T. chopped cilantro leaves and stems
Put all the ingredients except the cilantro in a pan and bring to a boil and reduce heat and simmer for 2 minutes. Add the cilantro and cook one more minute.
Spoon over cooked salmon
To pan roast salmon preheat the oven to 400 degrees. Heat an ovenproof fry pan on high heat on top of stove. When the pan is very hot spray with Pam and add the fish to the pan. Cook on high heat for three minutes for fish that is an inch think. Place the fry pan with the fish in it in the oven and cook another 2-3 minutes.
I went to make our Thanksgiving cranberry sauce and had a memory of a raw cranberry/whole orange chopped salad I made last year, but never wrote down how I made it. What a mistake, since my mouth started watering for it even though my brain did not know exactly what was in it.
I looked at what I had in the fridge and made this recipe and although it is different I really like it. It has the added bonus of being high fiber.
1-cup fresh pineapple
1 granny smith apple
1 whole orange
1-cup fresh cranberries
3 packets of Splenda (or 2 t. sugar if you want)
2 T. chopped Pecans
Cut the apple into quarters and the pineapple into like sized chunks and put in Cuisineart with regular chopping blade in it.
Cut the peel off the orange leaving some of the white pith on the flesh. Put the peel in the Cuisine art. Cut the pith off the orange and cut it into quarters. Remove the center membrane from the quarters and put the flesh in the Cuisneart.
Add the Cranberries and the Splenda. Pulse the Cuisnieart about 8 times until the fruit is chopped, but not pulverized.
Add the pecans just before eating because you don’t want them to get soggy.