Blood Orange and Salmon Salad with Blood Orange Vinaigrette
Course: Salads; Grilled
Cuisine: Italian
Author: Roz Corieri Paige | La Bella Vita Cucina
Salad Ingredients
- 2 - 3 salmon filets skinned and boned
- 1 - 2 bags of spring/Italian leafy lettuce or buy separately and chop
- 1 blood orange peeled, pith removed, sections separated
- 1 bunch green onions sliced (include the green stems if you like, since they are edible)
- 1 avocado skin removed, pitted, and sliced and cubed
- 1 cup pomagranate ariels
- 1 cup sweetened pecans
- 1 cup crumbled goat or Italian gorgonzola cheese
Vinaigrette Ingredients
- ½ cup freshly squeezed blood orange juice
- ⅓ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- 3 tsp. dijon mustard
- 1 very large clove of garlic minced
- 3 Tbsp. minced green onions
- 2 - 3 Tbsps. honey
- ½ tsp. freshly-cracked sea salt
- ¼ tsp freshly-cracked black pepper.
Whisk all vinaigrette ingredients together (can be prepared ahead of time).
Mix all salad ingredients together.
Grill salmon for 5 minutes on each side.
Place a bed of mixed salad ingredients on a platter or individual plates.
Place salmon filets on top of the platter or on individual plates of salad.
Drizzle the vinaigrette over the salad and serve immediately.
