Orange Crusted Salmon with Mango Salsa

This is adapted from a Weight Watchers online recipe. Prepare the salsa at least an hour before cooking the salmon.

Orange Crusted Salmon

1 pound frozen salmon fillets, thawed and drained
1 tbsp sugar
1/2 tsp salt
1 1/2 tsp orange zest
1/4 tsp cayenne pepper

Preheat broiler. I line the broiler pan with aluminum foil to make clean up super easy!
Mix together the sugar, salt, orange zest and pepper. Arrange salmon on broiler pan and rub the sugar mixture over the top of the fillets. Use all of the sugar - it will start to melt into the salmon. (You can rub the sugar on the salmon and refrigerate up to 8 hours before broiling)
Broil 4-5 inches from the heat for 6 minutes per inch thickness. Salmon should be flaky.

Mango Salsa

1 medium mango, peeled and diced
2 tbsp red onion, diced
1 small jalapeno pepper, minced
1/4 cup grape tomatoes, cut in half
juice of an orange (use for zest for the salmon)
juice of a lime
Cilantro - if desired (DD2 does not care for cilantro so I omitted it and still tastes good)

Mix all together and chill at least an hour before serving.

Orange Chicken and Broccoli

Orange Chicken with Broccoli (4 servings - 5 Points Plus each)
1 lb boneless skinless chicken breast
2 1/2 Tbsp all purpose flour (divided)
1/2 tsp salt
1/4 tsp black pepper
2 tsp olive oil
1 1/2 cup fat free chicken broth
1 tsp minced garlic
2 1/2 cup uncooked broccoli, small florets and cut up stems
2 tsp orange zest
Juice of one orange

Cut chicken into thin slices or bite size pieces. Place in a large bowl and toss with the flour, sale and pepper.
Heat olive oil in a large skillet until water sizzles. Place chicken in skillet in a single layer and cook until lightly browned - about 5 minutes - turning as needed. Remove to a plate.
Put 1 cup of the broth and the garlic in the skillet and bring to a boil, scraping the browned chicken pieces from the skillet. Add broccoli, cover and cook 1 minute.

In a small cup, stir together remaining 1/2 cup of broth, 1/2 tablespoon flour and 1/4 teaspoon salt, add to skillet and bring to a simmer over low heat.

Cover and cook until broccoli is crisp tender and the sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and orange zest; heat through.

Remove skillet from heat and stir in orange juice.


Serve over rice.