Imagine a dish that combines the rich, succulent salmon with a vibrant citrus twist and a zingy ginger-honey dressing that transforms an ordinary meal into a culinary adventure. This Orange Salmon Salad with Ginger Hot Honey Vinaigrette isn't just a recipe—it's a gastronomic journey that promises to elevate your dining experience from mundane to magnificent. Perfect for health-conscious food lovers and those seeking a quick yet impressive meal, this fusion dish delivers restaurant-quality flavor right in your own kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Fusion
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cups mixed greens
- 1 orange, segmented
- 1/4 cup red onion, thinly sliced
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Pat the salmon fillets dry with paper towels. This will help the skin get crispy when cooked. Season both sides of the fillets with salt and pepper to taste.
- In a small bowl, mix 1 tablespoon of olive oil with a pinch of salt and pepper. Brush this mixture over the salmon fillets to enhance their flavor and promote browning.
- Place the seasoned salmon fillets skin-side down on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon is baking, prepare the salad. In a large mixing bowl, combine 4 cups of mixed greens, the segmented orange, and the thinly sliced red onion.
- In a separate small bowl, prepare the ginger hot honey vinaigrette. Whisk together 1 tablespoon of honey, 1 tablespoon of grated fresh ginger, and 1 tablespoon of apple cider vinegar until well combined. Adjust the taste with additional salt and pepper if desired.
- Once the salmon is done baking, remove it from the oven and let it rest for a few minutes. Flake the salmon into large chunks with a fork.
- To assemble the salad, divide the mixed greens, orange segments, and red onion evenly between two plates. Top each salad with the flaked salmon.
- Drizzle the ginger hot honey vinaigrette generously over each salad. Serve immediately and enjoy your Orange Salmon Salad with Ginger Hot Honey Vinaigrette!
Tips
- Always pat your salmon dry before seasoning to ensure a crispy, beautifully browned exterior.
- Use fresh ginger for the most potent and vibrant flavor in your vinaigrette.
- Choose wild-caught salmon for the best taste and nutritional profile.
- Let the salmon rest after cooking to retain its moisture and prevent drying out.
- For extra crunch, consider adding toasted nuts like almonds or pine nuts to your salad.
- If you prefer a spicier vinaigrette, add a pinch of red pepper flakes or a dash of hot sauce.
- Use room temperature ingredients for better flavor melding in the vinaigrette.
Nutrition Facts
Calories: 360kcal
Carbohydrates: 24g
Protein: 28g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 70mg
