Citrus Glazed Salmon Salad brightens up winter with seasonal citrus, perfectly cooked salmon and homemade citrus dijon salad dressing.
Say goodbye to salmon leftovers with this delicious, nutritious, time-saving meal!
Brighten up winter with in season citrus
Comforting soups and stews are a great way to warm up over the fall and winter months, but as the dreary weather drags on I find myself craving something lighter and brighter.
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.
How to make Citrus Glazed Salmon Salad
This seasoning/dressing method is my favorite! Saving half of the homemade marinade to be used later as the base to the salad dressing saves time and ensures the flavors are integrated throughout the entire dish. I also use this genius method in my Blueberry Grilled Chicken Quinoa Salad and my Easy Make-Ahead Sesame Chicken Salad.
Ingredients
- for the salmon – 1 salmon filet, 2 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.
- for the salad – Assorted greens (you can add shaved brussel sprouts, endive, kale and/or collard greens to use more in season produce), pecans, 1 segmented orange, 1 carrot shaved into ribbons, 2 scallions sliced on the diagonal
Step by step instructions
A great two-fer meal with the possibility of two dinners in one! Serve citrus salmon with a side on day one, reserving the extra glaze. Then on day two simply turn turn the glaze into a dressing and assemble the salad.
- Prepare ingredients: thinly slice one orange, zest then juice another and lastly segment another for the salad.
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Whisk orange zest, orange juice, honey, mustard, turmeric, salt and pepper to make citrus glaze.
- Pour half the glaze over salmon and sprinkle with dried tarragon, reserve other half. 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.
- Prepare salad by tossing greens with the citrus honey mustard dressing and topping with carrots, scallions, pecans, orange segments and baked salmon.
Citrus Glazed Salmon Salad recipe
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
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
enjoy!
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