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Cuban Roasted Salmon with HoneyBell Slaw

5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4

Ingredients:

  • 4 6-ounce center-cut salmon filets
  • 1 tablespoon olive oil
  • 1 tablespoon Cuban seasoning
  • 1 HoneyBell orange
  • 1 jalapeño (deseeded and finely chopped)
  • ½ teaspoon fresh cilantro (chopped)
  • 2 tablespoons lime juice
  • ½ cup red cabbage (shredded )
  • Kosher salt and black pepper

Instructions: 

  • Preheat oven to 400° F.
  • Line a baking sheet with foil and spray with non-stick cooking spray. Place the salmon fillets on the baking sheet.
  • Pour the olive oil over the top of each salmon fillet, and then sprinkle them with the Cuban seasoning, salt, and pepper.
  • Place the baking sheet in the oven and cook the salmon for about 12-14 minutes.
  • While the salmon cooks, prepare the slaw.
  • Peel and remove the pith from the HoneyBell.
  • Using a pairing knife, cut between the membranes to release the segments from the HoneyBell. Give a squeeze to the membranes over a large bowl so the segments pop out. Place them on a cutting board and cut into bite-size pieces.
  • Place the pieces into another bowl and then add the jalapeño, cilantro, lime juice, cabbage, salt, and pepper.
  • Remove the salmon from the oven. Place each fillet on a plate and top with a spoonful of the citrus slaw.
Course: Main Course
Keyword: Salmon
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