1 cup orange juice
1 lime, freshly squeezed and juiced
1 teaspoon chili powder
1 teaspoon Dijon mustard
1/2 cup fat-free Italian dressing
4 salmon fillets, about 6 oz each
Salt and pepper to taste
1 tablespoon olive oil
4 teaspoons minced fresh cilantro leaves
Preheat oven to 425.
Place orange juice in a small saucepan. Bring to a boil and cook until liquid is reduced to about 1//4 cup. Cool slightly. Transfer to a blender. Add the lime juice, chili powder and mustard, cover and process until well blended. (If you want more onion flavor; add about 4 teaspoons finely chopped red onion and blend) While pulsing, gradually add the italian dressing in a steady stream; process until well blended.
Bake salmon at 425 for 10-12 minutes (depending on thickness)