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- 1 lime
- 6 oranges (navel, blood, Cara Cara or tangerines)
- 4 4 ounces skinless salmon filets, about 1 inch thick
- 1/4 cup olive oil
- 1 teaspoon sugar
- 2 tablespoons cooking oil
- 6 wonton wrappers, cut into 1/2-inch strips
- 1 7 ounce bunch watercress, trimmed, or 4 cups arugula or baby spinach
1. Finely shred 1 teaspoon peel from lime; set aside. Juice lime and 2 oranges; reserve 1/4 cup for dressing. Pour remaining in large nonstick skillet with lime peel and 1/2 cup water. Bring to boiling; add salmon. Reduce heat. Simmer, covered, 8 to 12 minutes, until fish easily flakes with fork.
2. Meanwhile, for dressing, in bowl whisk together reserved juice, olive oil, and sugar; season with salt and pepper.
3. In second large skillet heat cooking oil over medium-high. Cook wontons, 1 to 2 minutes, stirring often, until crisp.
4. Peel and section remaining oranges. Drizzle dressing on greens, oranges, and salmon. Pass wontons. Makes 4 servings.
- Servings Per Recipe 4,
- cal. (kcal) 557,
- Fat, total (g) 36,
- chol. (mg) 63,
- sat. fat (g) 6,
- carb. (g) 34,
- Monosaturated fat (g) 15,
- Polyunsaturated fat (g) 11,
- fiber (g) 6,
- sugar (g) 20,
- pro. (g) 27,
- vit. A (IU) 2041,
- vit. C (mg) 133,
- Thiamin (mg) 1,
- Riboflavin (mg) 0,
- Niacin (mg) 11,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 105,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 302,
- Potassium (mg) 960,
- calcium (mg) 162,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
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