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Citrus Glazed Salmon Salad
Salmon glazed with orange, tumeric and honey transforms into a delicious winter salad when placed over greens with orange segments.
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Calories
265
kcal
Author
Tristin Rieken
Ingredients
Citrus Glazed Salmon
3 - 4
pounds
salmon
half salmon or a few filets
2
medium
oranges
1 zested and juiced, 1 thinly sliced
2
tablespoons
dijon mustard
2
tablespoons
honey
¼
teaspoon
dried turmeric
¼
cup
olive oil
½
teaspoon
dried tarragon
salt and pepper
Citrus Salmon Salad
6
cups
assorted salad greens
shaved brussel sprouts, endive, kale and/or collard greens, etc
¼
cup
pecans
1
medium
orange
segmented
1
large
carrot
cut into ribbons using a vegetable peeler
2
medium
scallions
or green onions, sliced
US Customary
-
Metric
Instructions
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.
Nutrition
Calories:
265
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
18
g
|
Saturated Fat:
2
g
|
Sodium:
115
mg
|
Potassium:
395
mg
|
Fiber:
3
g
|
Sugar:
19
g
|
Vitamin A:
3985
IU
|
Vitamin C:
68.6
mg
|
Calcium:
70
mg
|
Iron:
1.1
mg