_____________________________________________________________________
INGREDIENTS
3 navel oranges
4- 6 oz skinless salmon fillets
1 cup thinly sliced red onion
1 ½ cups diced plum tomato
¼ cup chopped pimiento stuffed green olives
______________________________________________________________
PREPARATION
1. Grate ½ tsp orange ring; squeeze ¼ cup orange juice into a sieve over a bowl. Section remaining 2 oranges to equal 1 cup sections.
2. Sprinkle ½ tsp salt and ¼ tsp pepper over fish.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add fish, top side down, to pan; cook 5 minutes. Remove fish from pan. Add onion to pan; sauté 3 minutes. Add Tomato, olives, orange juice and orange rind to pan; cook for 3 minutes, stirring occasionally.
4. Stir in ¼ tsp salt and ¼ tsp freshly ground pepper.
5. Arrange fish, browned side up, over tomato mixture in pan. Cover, reduce heat, and simmer 3 minutes. Add orange sections; cook 1 minute or until desired degree of doneness.
* Yield: 4 servings.