This recipe is modified from The New Spanish Table by Anya von Bremzen. The original recipe calls for cod instead of salmon. Tuna is another excellent substitute.
Serves 4
1 1/4 pounds salmon fillets, cut into 4 serving pieces
Vegetable oil for cooking
Juice of 4 navel oranges (about 1/2 cup juice)
2 tablespoons olive oil
1 teaspoon lemon juice
Salt and pepper
4 cups mixed greens
1 cup basil leaves
Season salmon fillets with salt and pepper. Coat a pan with vegetable oil and cook the salmon over medium heat for about 3 minutes on each side.
Meanwhile, whisk together orange juice, olive oil, lemon juice, salt and pepper. Mix with greens and basil leaves and arrange on 4 plates.
Place the salmon over the greens.
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