Orange Salmon Salad with Ginger Hot Honey Vinaigrette at home
- Yield 3
- Prep 30 minutes
- Cook 10 minutes
- Total 40 minutes
Orange Salmon Salad with Ginger Hot Honey Vinaigrette at home is a salad recipe on Avoteb. The yield on the card is 3. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 1/2 cup sliced or slivered almonds
- 1 tablespoon olive oil
- 1 pound salmon filets
- fine sea salt and freshly-ground black pepper
- 10 ounces Romaine hearts, chopped
- 1 large avocado, thinly sliced
- 1 large navel orange, zested (for the vinaigrette), peeled and thinly sliced
- half of an English cucumber, thinly sliced
- half of a small red onion, thinly sliced
- toasted sesame seeds
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 tablespoons grated fresh ginger
- 1/2 teaspoon crushed red pepper flakes
- 3 to 4 tablespoons honey
- 2 tablespoons apple cider vinegar
- orange zest (from the orange used in the salad above)
Method
Make the vinaigrette. Warm the olive oil in a small saucepan over medium-a hot burner. Tip in the garlic, ginger, crushed red pepper flakes and stir to combine. Leave for 1-2 minutes or until the garlic is fragrant. Lower heat to low. Tip in 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 desi
Toast the almonds. Warm a large nonstick sauté pan over medium-a hot burner. Tip in the almonds and cook, tossing occasionally, until toasted and lightly golden. Move the almonds to a separate bowl to save for later.
Leave the salmon. Salt the salmon filets generously with salt and pepper. Put back the sauté pan to the heat. Tip in the oil, then add the salmon filets flesh-side-down. Leave undisturbed for about 3-4 minutes, or until the edges turn 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.) move salmon to a clean plate, flake into bite-sized pieces, and set as
Assemble the salad. Mix the Romaine, avocado, orange, cucumber, red onion, cooked salmon, and half of the toasted almonds in a large bowl. Spoon evenly with the hot vinaigrette and toss gently to combine. Scatter with toasted sesame seeds.
Plate Plate warm, garnished with the remaining toasted almonds and extra sesame seeds, and enjoy!
