Springtime means healthier eating. Time for salads. Time for getting your protein, added vitamins and omega 3s. This salad meets all these requirements and is delicious too.
Wild sockeye salmon is delicious on a bed of greens topped with a citrus balsamic vinaigrette. Salmon grilled or baked in the oven takes no time at all to prepare. This salad is easy to make and can even be made the next day using left over salmon from the night before.
Fresh clementines or mandarin oranges paired with spicy or honey roasted almonds and dried cranberries finish out the bowl. Top with a homemade citrus balsamic dressing and you can enjoy this light and nutritious salad anytime.
Green Leaf Salad with Salmon & Clementines
- Four - 6 ounce Sockeye salmon fillets
- Olive oil
- Salt & pepper
- Green leaf lettuce
- Spicy or honey roasted almonds
- Dried cranberries
- 2 cups orange juice
- 1 teaspoon brown sugar
- 2 tablespoons balsamic vinegar
- 3 tablespoons olive oil
Preheat the oven to 425 degrees F. Line a thin pan or lipped cookie sheet with tin foil. Place the salmon skin side down on the foil and drizzle with about a tablespoon of olive oil. Sprinkle the fish with a generous amount of kosher salt and fresh ground pepper. Bake for 10-20 minutes until the fish is flaky and opaque.
Meanwhile, make the salad dressing. In a saucepan dissolve the brown sugar in the orange juice over low heat. Pour into a container with a spout, like a creamer. Add the oil and vinegar and add pepper to taste.
Remove the salmon from the skin and arrange the salmon on the bed of greens and add the clementines, almonds and dried cranberries. Add the dressing and enjoy.
Serves 4. Total time 20 minutes.