- 1/4 cup chopped cilantro
- 3 tablespoons extra-virgin olive oil, divided
- 1 tablespoon curry powder
- Juice and grated zest of 1 orange
- Salt and freshly milled black pepper to taste
- 1-1/2 pounds wild salmon sides
- Lime wedges
- Stir together cilantro, 1 tablespoon oil, curry, lime and salt, and pepper.
- Paste it onto the fish.
- Heat remaining oil in a large skillet and sauté fish until golden, about 4 minutes. Serve with lime wedges.
Fat: 16.6 grams
Carbs: 1.7 grams
Fiber: 3 grams