6 oranges (navel, Cara Cara, or tangerine)
4 4-oz skinless salmon filets
3 tablespoons olive oil
1 teaspoon sugar
1 tablespoon minced cilantro
2 tablespoons thinly sliced green onions
4 cups cleaned baby spinach or spring mix
4 tablespoons chow mein noodles
Finely shred 1 teaspoon peel from lime, set aside. Juice the lime and 2 oranges, reserve ¼ cup of the juice for the dressing. Pour the remaining into a large nonstick skillet with the lime peel and ½ cup of water (vegetable stock may be used). Bring to a boil and add salmon. Reduce heat and cover. Let poach for 3-4 minutes. Remove cover and flip salmon. Cover and simmer an additional for 2-3 minutes or until desired doneness or fish flakes easily.
Meanwhile, stir together in a small bowl the remaining juice, olive oil, sugar and season with salt and pepper to taste and add cilantro.
Peel and section the remaining oranges. Arrange the salad greens evenly on 4 plates, arrange the orange sections and top with the cooled salmon. Drizzle with the dressing and garnish with the green onions and chow mein noodles. Provided by www.K-T-P.net.