[published: 04/07/2019] in Recipes
Try this combination of these salad greens and add-ons for a stress busting salad.
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound kale and/or spinach
1/2 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 sweet potato cooked, cooled and cubed
1 small red onion, thinly sliced
1/4 cup chopped walnuts
2 oranges, juiced
1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
3/4 cup olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
In a blender, combine the orange juice, shallots, brown sugar, vinegar, salt, and pepper. Blend until smooth. With the blender running, add the olive oil in a steady stream until combined. Transfer to a container and store in the refrigerator.
- Preheat grill. While the grill heats prepare the Orange Vinaigrette, and set aside until needed.
- 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.
- While the salmon is grilling, combine the salad greens, olives, oranges, sweet potato, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
- 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.