gimmesomeoven5.0
Orange Salmon Salad with Ginger Hot Honey Vinaigrette
Bright citrus and spicy-sweet ginger honey vinaigrette transform simple salmon and romaine into a restaurant-quality salad that comes together in under 30 minutes. Crispy almonds, creamy avocado, and tender flaked salmon make every bite satisfying.
👥 3 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●whisk
- ●pan
- ●bowl
📝 Preparation Steps
1
Make the vinaigrette. Heat the olive oil in a small saucepan over medium-high heat. Add the garlic, ginger, crushed red pepper flakes and stir to combine. Cook for ⏱️ 1-2 minutes or until the garlic is fragrant. Reduce heat to low. Add the honey, vinegar, orange zest, a generous pinch of salt and black pepper, and whisk to combine. Continue cooking until the mixture begins to lightly foam, then turn off the heat. Taste and season with additional salt, pepper and/or crushed red pepper flakes if desired.
olive oil1 tablespooncup olive oil1/4garlic (minced)2 clovesorange zest (from the orange used in the salad above)
2
Toast the almonds. Heat a large nonstick sauté pan over medium-high heat. Add the almonds and cook, tossing occasionally, until toasted and lightly golden. Transfer the almonds to a separate bowl to save for later.
3
Cook the salmon. Season the salmon filets generously with salt and pepper. Return the sauté pan to the heat. Add the oil, then add the salmon filets flesh-side-down. Cook undisturbed for about ⏱️ 3-4 minutes, or until golden. Flip and cook the other side for about 2-4 more minutes, until the salmon reaches your desired level of doneness and flakes easily with a fork. (Cooking time will depend on the thickness of the salmon.) Transfer salmon to a clean plate, flake into bite-sized pieces, and set aside.
salmon filets1 pound
4
Assemble the salad. Combine the Romaine, avocado, orange, cucumber, red onion, cooked salmon, and half of the toasted almonds in a large bowl. Drizzle evenly with the hot vinaigrette and toss gently to combine. Sprinkle with toasted sesame seeds.
large avocado (thinly sliced)1toasted sesame seeds
5
Serve. Serve warm, garnished with the remaining toasted almonds and extra sesame seeds, and enjoy!
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...