Salmon Spinach Salad Recipe
I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta.
I have always loved the combination of salmon and orange, but the great thing about this salad is being able to do variations. If you don't have goat cheese, try feta.
- 1 garlic clove minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt divided
- 2 green onions thinly sliced
- 4 salmon fillets (4 ounces each)
- 6 tablespoons thawed orange juice concentrate divided
- 5 cups fresh baby spinach
- 1 medium navel orange peeled and cut into 1/2-inch pieces
- 1/4 cup chopped walnuts toasted
- 4-1/2 teaspoons balsamic vinegar
- 1/4 cup crumbled goat cheese
- Carbohydrate 12.8004828165064 g
- Cholesterol 0 mg
- Fat 5.45444750837465 g
- Fiber 3.32510517571217 g
- Protein 4.13615455528846 g
- Saturated Fat 0.439495056139706 g
- Serving Size 1 1 serving (157g)
- Sodium 34.4363060897508 mg
- Sugar 9.47537764079424 g
- Trans Fat 0.521210633022619 g
- Calories 107 calories
Step-by-step
- Brush salmon with 4 tablespoons orange juice concentrate. Sprinkle with 1/4 teaspoon salt, paprika and pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill salmon, covered, over medium heat or broil 4 in. from the heat for 8-10 minutes or until fish flakes easily with a fork.
- Meanwhile, in a large bowl, combine the spinach, orange, green onions and walnuts. In a small bowl, whisk the vinegar, oil, garlic, remaining orange juice concentrate and salt. Drizzle over salad; toss to coat.
- Divide among plates; sprinkle with cheese. Top with salmon.
Most traditional fish salads rely on mayonnaise binders and canned tuna, serving chilled protein over heavy greens. This preparation takes a very different path by pairing hot, freshly cooked salmon with crisp raw spinach and tart fruit. Understanding the kitchen timeline prevents soggy leaves and overcooked protein. Grill the four-ounce fillets for eight to ten minutes four inches from the heat source until the flesh flakes apart under gentle pressure. While the fish cooks, whisk the balsamic dressing and toss the baby spinach, segmented oranges, and toasted walnuts in a wide mixing bowl.
Mastering the Kitchen Workflow
Concurrent preparation ensures optimal temperature contrast. Dress the greens only after the salmon finishes cooking, because acid begins breaking down tender spinach cell walls within minutes of contact. Grating the single garlic clove directly into the liquid ingredients allows the harsh raw bite to mellow while the fish rests. Toasting the quarter cup of walnuts beforehand releases essential aromatic oils that cut through the richness of the dairy.Adapting Kitchen Hardware
Grilling delicate fillets requires specific precautions regarding surface contact. Lightly oiling the metal grate using tongs and a folded paper towel prevents the protein from sticking during the flip. Indoor broiling inside a cast-iron skillet provides a viable alternative when outdoor equipment is unavailable. Goat cheese supplies a sharp lactic tang, though crumbled sheep's milk feta functions as a direct one-to-one replacement if preferred.
