Succulent grilled salmon served with asparagus and topped with a homemade orange vinaigrette.
Directions for: Grilled Salmon Salad
Ingredients
SaladOrange Vinaigrette, recipe follows
20 spears asparagus
4 (6-oz) salmon fillets
cup olive oil
tsp salt
tsp pepper
lb(s) baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
Orange Vinaigrette2 oranges
1 Tbsp finely chopped shallots
1 tsp light brown sugar
1 Tbsp seasoned rice vinegar
1 cup canola oil
Tbsp extra-virgin olive oil
tsp salt
tsp white pepper
tsp orange oil (recommended: Boyajian Orange Oil*)
Directions
Salad1. Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
2. Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
3. Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
4. While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
5. When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
6. Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
Orange Vinaigrette1. Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
2. *Boyajian Orange Oil is available at specialty food stores.
3. Yield: 1 1/2 cups;
Source and Credits
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Even Keel Cafe
See more: Salad, Lunch, Spring, Citrus, Fish, Grill