Winter Citrus Salmon Salad

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Winter Citrus Salmon Salad with Honey Balsamic Vinaigrette is bright, satisfying, and healthy…perfect for an entrée dinner salad during these snowy winter months.

Winter Citrus Salmon Salad

Happy Monday! Today I’m sharing a healthy, fresh, bright recipe with you, which in my opinion is exactly what Mondays need. Something to brighten the mood…you know!?

I promise I’m not going to talk about the weather because even this winter-loving girl is over it. I love winter weather, the cold, and even snow but as it’s snowing again right now, I have to say that I’m ready for summer.

I’m running out of patience with winter, but even I can admit winter has one redeeming quality and that is the winter citrus that you can get this time of year. Meyer lemons (my true citrus love), grapefruits, navel oranges, clementines, and blood oranges…the list goes on! It’s amazing to have something so bright when it seems like we are never getting out of this winter funk. So, today it’s all about Winter Citrus Salmon Salad :)

Winter Citrus Salmon Salad

And, since this recipe is quick (think under 15 minutes), it’s perfect for a quick weeknight dinner.

Winter Citrus Salmon Salad

Preheat the broiler.  Start by rinsing the salmon and patting it dry. If your fishmonger didn’t cut the salmon, you’ll want to slice it into 2-3 pieces. I leave the skin on because it comes off very easily after cooking. It’s up to you if you’d prefer to remove it before cooking, simply do so.

Winter Citrus Salmon Salad

To season the fish, give it a drizzle of olive oil. Sprinkle with salt, pepper, and garlic powder.

Winter Citrus Salmon Salad

Line a rimmed baking sheet with foil (I like the nonstick variety), then place the seasoned salmon filets a few inches apart.

Winter Citrus Salmon Salad

Once the broiler is hot, add the salmon to the oven. Depending on the strength of your broiler, you can add it to the top or the bottom rack. If your broiler gets really hot, I’d recommend the lower rack.

Broil the fish for 4-5 minutes or until cooked through and slightly crispy on top. To get the salmon crispy, I cracked the oven door with 1 minute remaining.

Winter Citrus Salmon Salad

For the rest of the salad, assemble the blood oranges, navel orange, and avocado.

Cut the oranges into supremes, by removing all of the tough outer skin and then slicing between the pith. I recommend using a plastic cutting board for the blood oranges because the juice stains!

Winter Citrus Salmon Salad   Winter Citrus Salmon Salad

Aren’t blood oranges so pretty?

Winter Citrus Salmon Salad

Once the oranges are cut, add them to the salad bowl with the mixed greens or baby kale. Add a diced avocado and the almonds to the bowl.

To make the dressing, simply combine the oil, balsamic vinegar, honey, mustard, and salt and pepper. Stir to combine.

Once the salmon is cooked, use a spatula to remove the skin and place the salmon on the bed of greens.

Winter Citrus Salmon Salad

Just before serving, drizzle the salad with dressing and serve.

Winter Citrus Salad

Winter Citrus Salmon Salad

If this Winter Citrus Salmon Salad doesn’t brighten your mood,  just hang on! Hopefully spring is around the corner.

Winter Citrus Salmon Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 41 minutes

Yield: Serves 2

Winter Citrus Salmon Salad with Honey Balsamic Vinaigrette is bright, satisfying, and healthy…perfect for an entrée dinner salad during these snowy winter months.

Ingredients

  • 1 lb salmon filet
  • tsp salt
  • pepper
  • 1/8 tsp garlic powder
  • 2 blood oranges, segmented
  • 1 navel orange, segmented
  • 1 avocado, diced
  • 2 tbsp almonds, sliced or slivered
  • 4 cups mixed greens or baby kale
  • For the dressing:
  • 1/8 cup balsamic vinegar
  • 1/8 cup olive oil
  • 1 tsp honey
  • 2 tsp Dijon mustard
  • salt
  • pepper

Instructions

  1. Preheat the broiler.
  2. Start by rinsing the salmon and patting it dry. If your fishmonger didn’t cut the salmon, you’ll want to slice it into 2-3 pieces. I leave the skin on because it comes off very easily after cooking. It’s up to you if you’d prefer to remove it before cooking, simply do so.
  3. To season the fish, give it a drizzle of olive oil. Sprinkle with salt, pepper, and garlic powder.
  4. Line a rimmed baking sheet with foil (I like the nonstick variety), then place the seasoned salmon filets a few inches apart.
  5. Once the broiler is hot, add the salmon to the oven. Depending on the strength of your broiler, you can add it to the top or the bottom rack. If your broiler gets really hot, I’d recommend the lower rack.
  6. Broil the fish for 4-5 minutes or until cooked through and slightly crispy on top. To get the salmon crispy, I cracked the oven door with 1 minute remaining.
  7. For the rest of the salad, assemble the blood oranges, navel orange, and avocado.
  8. Cut the oranges into supremes, by removing all of the tough outer skin and then slicing between the pith. I recommend using a plastic cutting board for the blood oranges because the juice stains!
  9. Once the oranges are cut, add them to the salad bowl with the mixed greens or baby kale.
  10. Add a diced avocado and the almonds to the bowl.
  11. To make the dressing, simply combine the oil, balsamic vinegar, honey, mustard, and salt and pepper. Stir to combine.
  12. Once the salmon is cooked, use a spatula to remove the skin and place the salmon on the bed of greens.
  13. Just before serving, drizzle the salad with dressing and serve.

Notes

Note: The salmon in this salad can also be served at room temperature if you want to let it cool for a few minutes before serving.

http://bitesofbri.com/2015/03/winter-citrus-salmon-salad/

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Comments

  1. says

    Bri you always have the most beautiful salads! They inspire me! We eat salad a lot, but only as a side and they are usually pretty plain. I am going to try some main dish salads, starting with this one! :)

    • Bri says

      Annie, this comment made my day! Our side salads are usually pretty boring but when I decide to make an entree salad…I commit and go all out so I know I’ll be full.

  2. says

    We are SUCH recipe twins today Bri! I love it! I love that you added salmon. I love salmon and orange together. And I have searched and can’t find blood oranges anymore! I’m so bummed! Guess everyone ate them all up for the season already.

    • Bri says

      Oh man…really!? I’m still finding blood oranges here in Maryland. In fact, this was the first year you could buy them in bulk (5 lb bags) even at the regular grocery stores and Tj’s versus one at a time at Whole Foods.

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