Best Smoked Salmon Salad With Orange Vinaigrette Recipes

ORANGE BALSAMIC GLAZED SALMON

Orange Balsamic Glazed Salmon image

Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.

Provided by Marie's Dressings

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

¾ cup Marie's® Balsamic Vinaigrette, divided
½ teaspoon freshly ground black pepper
2 tablespoons honey
2 teaspoons orange liqueur (such as Grand Marnier®)
1 large navel orange
4 (5 ounce) salmon fillets
Sea salt to taste
1 (5 ounce) package spring salad greens
1 pound slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces
1 small fennel bulb, stalks and core removed, thinly sliced
1 (3 ounce) package shaved Parmesan cheese

Steps:

Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

Nutrition Facts : Calories 461 calories, Carbohydrate 27 g, Cholesterol 97.1 mg, Fat 22.1 g, Fiber 5.3 g, Protein 40.2 g, SaturatedFat 5.8 g, Sodium 822.5 mg, Sugar 19.4 g

GRILLED SALMON SALAD WITH ORANGE-BASIL VINAIGRETTE

Grilled Salmon Salad With Orange-Basil Vinaigrette image

Recipe is from a "Great Grilling" booklet. This orange vinaigrette is served with grilled salmon, strawberries and cucumbers over salad greens.

Provided by DailyInspiration

Categories Salad Dressings

Time 20m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup frozen orange juice concentrate, thawed
1 tablespoon white wine vinegar (or cider vinegar)
1 1/2 teaspoons white wine vinegar (or cider vinegar)
1 tablespoon basil, chopped (or 1 tsp. dried basil leaves)
1 1/2 teaspoons olive oil
1 salmon fillet (8-oz. about 1 inch thick)
4 cups mixed salad greens
3/4 cup strawberry, sliced
1 small cucumber (cut into 10-12 slices)
1/8 teaspoon fresh coarse ground black pepper

Steps:

Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
Toss together greens, strawberries and cucumber slices. Place on two serving plates.
Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

Nutrition Facts : Calories 328.7, Fat 10.8, SaturatedFat 1.8, Cholesterol 73.1, Sodium 124, Carbohydrate 23.3, Fiber 2.2, Sugar 18.4, Protein 34.8