Citrus Salmon Salad with Hot Honey Ginger Vinaigrette
Citrus Salmon Salad with Hot Honey Ginger Vinaigrette
Ingredients
For the Hot Honey Ginger Vinaigrette
- 1/4 cup hot honey
- 1 tablespoon fresh ginger, grated
- 1/4 cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salmon
- 4 salmon fillets, 6-ounce, skin-on or off
- 1 tablespoon olive oil, for searing salmon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon white sesame seeds, for garnish
For the Salad
- 5 ounces fresh spinach, washed and dried
- 2 avocados, ripe, pitted, peeled, and sliced
- 3 mandarin oranges, peeled and segmented
- 1/2 cup cashews, toasted and roughly chopped
Instructions
- 1
Prepare the Hot Honey Ginger Vinaigrette: In a small bowl, combine hot honey, grated fresh ginger, extra virgin olive oil, rice vinegar, low sodium soy sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously until the mixture is well emulsified. Set aside.
⏱️ 5 min
- 2
Prepare the Salad Components: Wash and thoroughly dry the fresh spinach. Pit, peel, and slice the ripe avocados. Peel and carefully segment the mandarin oranges, removing as much white pith as possible. Roughly chop the toasted cashews.
⏱️ 10 min
- 3
Cook the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down (if using skin-on) and sear for 4 to 5 minutes, until the skin is crispy and golden brown. Flip the fillets and cook for another 3 to 5 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F). Alternatively, you can bake the salmon: preheat your oven to 400°F. Place seasoned salmon on a baking sheet and bake for 12 to 15 minutes, or until cooked to your desired doneness.
⏱️ 15 min•🌡️ 400
- 4
Assemble the Salad: Divide the washed and dried spinach evenly among four serving bowls. Artfully arrange the sliced avocado, mandarin orange segments, and chopped toasted cashews over the spinach in each bowl.
⏱️ 5 min
- 5
Finish and Serve: Carefully place one cooked salmon fillet on top of each assembled salad. Drizzle generously with the prepared hot honey ginger vinaigrette. Garnish each serving with a sprinkle of white sesame seeds. Serve immediately and enjoy the vibrant flavors!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Citrus Salmon Salad with Hot Honey Ginger Vinaigrette
Ingredients
For the Hot Honey Ginger Vinaigrette
- 1/4 cup hot honey
- 1 tablespoon fresh ginger, grated
- 1/4 cup extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon low sodium soy sauce
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the Salmon
- 4 salmon fillets, 6-ounce, skin-on or off
- 1 tablespoon olive oil, for searing salmon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1 teaspoon white sesame seeds, for garnish
For the Salad
- 5 ounces fresh spinach, washed and dried
- 2 avocados, ripe, pitted, peeled, and sliced
- 3 mandarin oranges, peeled and segmented
- 1/2 cup cashews, toasted and roughly chopped
Instructions
- 1
Prepare the Hot Honey Ginger Vinaigrette: In a small bowl, combine hot honey, grated fresh ginger, extra virgin olive oil, rice vinegar, low sodium soy sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk vigorously until the mixture is well emulsified. Set aside.
⏱️ 5 min - 2
Prepare the Salad Components: Wash and thoroughly dry the fresh spinach. Pit, peel, and slice the ripe avocados. Peel and carefully segment the mandarin oranges, removing as much white pith as possible. Roughly chop the toasted cashews.
⏱️ 10 min - 3
Cook the Salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, place the salmon fillets skin-side down (if using skin-on) and sear for 4 to 5 minutes, until the skin is crispy and golden brown. Flip the fillets and cook for another 3 to 5 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature should reach 145°F). Alternatively, you can bake the salmon: preheat your oven to 400°F. Place seasoned salmon on a baking sheet and bake for 12 to 15 minutes, or until cooked to your desired doneness.
⏱️ 15 min•🌡️ 400 - 4
Assemble the Salad: Divide the washed and dried spinach evenly among four serving bowls. Artfully arrange the sliced avocado, mandarin orange segments, and chopped toasted cashews over the spinach in each bowl.
⏱️ 5 min - 5
Finish and Serve: Carefully place one cooked salmon fillet on top of each assembled salad. Drizzle generously with the prepared hot honey ginger vinaigrette. Garnish each serving with a sprinkle of white sesame seeds. Serve immediately and enjoy the vibrant flavors!
⏱️ 5 min