A Salmon Recipe! Or, I'm sick of Chicken

This recipe is modified from Cooking Light Magazine. I made it have less fat, and I added some yummy stuff like mandarin oranges, green onions and water chestnuts. Also the original uses cabbage slaw, but my hubby won't eat that, so I use broccoli slaw. I realize that you all might not have a cupboard full of Asian ingredients, and If you don't feel like investing in some, just use any low fat Asian sesame salad dressing (I think you all know my favorite brand....Kraft makes a pretty good one called Reduced Fat Asian Sesame). Leftovers make a yummy lunch wrap. flake the salmon and serve it in a low calorie tortilla (like la tortilla factory) with slaw and spinach.

Orange Salmon with Spicy Asian Slaw
Salmon:
4 (4oz) skin on salmon filets
Pepper to taste
1/2 cup Orange juice (or juice of 1 orange)
Cooking Spray

Slaw:
1 tsp extra virgin olive oil
1 tsp sesame oil
1 tbsp seasoned rice vinegar
1 tbsp balsamic vinegar
1 tsp bottled minced ginger
2 tsp chili ginger sauce (like Sriatcha)
1/2 tsp honey
1 bag broccoli slaw
1/2 cup chopped fresh cilantro
1/2 cup sliced green onion
1 (11oz) can mandrin oranges, rinsed and drained
1 (80z) can sliced water chestnuts, rinsed and drained

1) Heat a skillet over medium high heat. Rinse salmon and pat dry with paper towels. Sprinkle with pepper to taste. Spray pan with cooking spray. Place salmon skin side down in pan, cook 4 minutes. Flip salmon over, cook 3 minutes. After the 3 minutes, pour the orange juice over salmon and continue to cook until the liquid reduces. Remove pan from heat.

2) To prepare the slaw, combine first 7 ingredients in a salad bowl, whisk together. Add Broccoli slaw, cilantro, onion, oranges, and water chestnuts. Toss gently to combine.

Serving size: 1 salmon fillet with 1/4 of the Slaw
Calories: 295
Fat: 14g (from salmon, so it's good fat!!)
Protein:22g