The most refreshing fruits are in season during the darkest and coldest time of the year and the perfect ingredient to turn to when longing for warmer days. This citrus salmon salad hints of spring while using the best in season winter produce.
You can serve citrus salmon for dinner one night and use the leftovers the next day as a base for the salad. Or, make the salmon strictly for the purpose of serving a light dinner.
Citrus Glazed Salmon Salad
Salmon glazed with orange, tumeric and honey transforms into a delicious winter salad when placed over greens with orange segments.
- 1 salmon filet
- 2 oranges (1 zested and juiced, 1 thinly sliced)
- 2 tablespoons dijon mustard , 2 tablespoons honey
- 1/4 teaspoon dried turmeric
- 1/4 cup olive oil
- 1/2 teaspoon dried tarragon
- salt and pepper.
- assorted greens (shaved brussel sprouts, endive, kale and/or collard greens, romaine, etc.)
- 1/4 cup pecans
- 1 orange , segmented
- 1 medium carrot , shaved into ribbons
- 2 scallions , sliced on the diagonal
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Whisk the orange zest, orange juice, honey, mustard, tumeric, salt and pepper to make citrus glaze.
Pour half the glaze over salmon and sprinkle with dried tarragon.
Top with thinly sliced orange.
Place in preheated oven and bake until it easily flakes when poked with a fork through the thickest part. About 10-15 minutes.
Whisk olive oil into reserved glaze to make citrus honey mustard salad dressing.
Toss salad greens with dressing. Top with carrots, scallions, pecans, orange segments and baked salmon.