1 pound salmon fillet — cut 1 inch thick
olive oil spray 2 tablespoons slivered almonds
**FOR THE SAUCE: 1 teaspoon flavored mustard — orange-ginger
2/3 cup fresh grapefruit juice
1/3 cup carrot juice — or broth
1/2 teaspoon soy sauce, low sodium
1 pinch red pepper flakes — to taste
black pepper — to taste 1 teaspoon cornstarch
1/4 teaspoon sesame oil — for fragrance
**Garnish: cracked black pepper chopped fresh cilantro — leaves only **Suggested Side dishes: 12 ounces soba noodles — or angelhair
4 ounces radicchio — chiffonnade cut
1 tablespoon teriyaki sauce — thinned
1 pound asparagus — steamed
In a bowl, whisk together all the sauce ingredients and set aside.
Cut the salmon into serving pieces, equally sized so that they will cook evenly.
Heat nonstick skillet over high. Remove from heat and spray lightly with vegetable coating, if using. Return to the burner and add the salmon, sear well on one side (about 6 to 8 mins) then turn to sear the second side. Make room in the skillet to toast the almonds for about 1 to 2 mins. Pour on the sauce mixture; turn the heat to medium and cook, covered, for about 3 to 4 minutes. Test for doneness; add a little water to the reducing sauce if necessary.
Remove from the pan and cut each serving into fourths. Serve with a pasta dish or rice. Place fish on top and pour the sauce over that. Top with plenty of cracked pepper and cilantro. Serve a steamed vegetable to balance the meal.
* Cook and drain thin soba noodles; saute chiffonnade of radicchio in a sprayed, moderately hot wok; add the cooked noodle and toss with thinned teriyaki style cooking sauce (such as Sagawa brand).
12.9% CFF 498 CALS, 7.5 G FAT as listed (MC estimate)