Lemon Pepper Salmon with Citrus Multigrain Pilaf & Tropical Salsa

HEALTHY RECIPE FROM THE PRITIKIN COOKING SCHOOL

"Healthy" does not have to mean "blah!" The award-winning chefs at Pritikin are masters at showing people how delicious healthy eating can be.

Lemon Pepper Salmon with Citrus Multigrain Pilaf & Tropical Salsa recipe

The healthiest animal food choices are omega-3-rich fish such as salmon, sardines, herring, mackerel, and trout, advises the Pritikin Eating Plan. Most other fish, plus shelled mollusks like clams and scallops, are healthy choices, too. Enjoy fish tonight with this yummy recipe.

2003 B2003 best salmon recipe round 2est salmon recipe round 2 finalist | Pritikin recipe of the year contest

This tasty recipe will get your mouth watering while filling you up. The health benefits of salmon combine and fruit combined with the healthiness and heartiness of the pilaf to ensure you leave the table satisfied.

Recipe courtesy of wendyweekendgourmet.

Lemon Pepper Salmon with Citrus Multigrain Pilaf & Tropical Salsa
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Servings Prep Time Cook Time
2people 30 minutes 20 minutes
Servings Prep Time
2people 30 minutes
Cook Time
20 minutes
Ingredients
Servings: people Units:
Ingredients
Servings: people Units:
Instructions
  1. Make the salsa by combining all of the ingredients listed. Stir well to combine and let the salsa rest in the fridge while you prep the rest of the dish.
  2. Sprinkle the salmon with the lemon pepper seasoning and press it into each fillet. Let rest for 10 minutes.
  3. Add the multigrain mix, water, orange juice and chopped purple onion to a saucepan. Bring to a boil over med-high heat. Cover, reduce heat to medium and cook for 10 minutes. Turn off heat and let sit for 10 minutes, until the grains are cooked.
  4. While the pilaf rests, heat a non-stick skillet over med-high heat. Spray the pan with non-stick spray. When the skillet is hot, add the salmon fillets (skin side up). Sear for 5 minutes, flip and cook for 5 additional minutes. This will yield moist fillets.
  5. To assemble, spoon half of the multigrain pilaf onto two plates. Top the pilaf with one of the seared salmon fillets and spoon half of the salsa on top of each fillet.

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