Instructions: Sauce: Cook orange juice in a small saucepan over medium-high heat until it is reduced to the consistency of syrup (makes about 1/4 cup); let cool slightly.

Place onion, lime juice, mustard and chili powder in a blender; add cooled syrup. Blend 30 seconds. Then, with blender running, slowly drizzle in the salad dressing so that the mixture emulsifies.

Pan-Seared Salmon: Preheat oven to 400 degrees. Lightly season the salmon fillets or steaks with salt and pepper.

Heat and oven-proof saute pan 2 minutes, then add 1 tablespoon of olive oil. Sear the salmon fillets/steaks on one side for 2 to 3 minutes.

Turn salmon fillets/steaks over and place the entire pan into the oven. Bake 4 to 8 minutes, or until fish flakes easily when tested with a fork.

To serve, make a 1 ounce pool of the orange vinaigrette sauce in the center of 4 plates. Top with a salmon fillet/steak and garnish with 1 teaspoon of chopped cilantro.

This recipe yields 4 servings.

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