Salmon Citrus Salad with Walnuts, Brie, and Honey-Balsamic Vinaigrette

Salads can be boring. There I said it. The same limp lack luster tomato and cucumber eerily staring back at you on their lettuce-made death bed. Soggy with what I would assume to be tears if veggies actually wept. Its that epic time of the year where summer is just around the corner and I’m limiting myself of rice and bread and basically anything ordinarily delicious. I’ve been drafting a few salad creations. This recipe may put you in mind of a rustic fruit and cheese board. Enjoy!

Ingredients:

  • Salmon Filets (recipe for 2-4 filets)
  • Chili Powder (1 Tablespoon)
  • Salt/Pepper (to preferred taste)
  • Walnuts (halves & pieces) (½ cup)
  • 2 Oranges
  • Red Grapefruit
  • Lemon
  • Arugula (1 bag)
  • Balsamic Vinaigrette (1/3 cup)
  • Honey (2 -3 tablespoons)
  • Olive Oil (4 tablespoons)
  • Unsalted Butter (1 tablespoon)
  • Brie

Preparation:

  1. Season filets with chili powder, salt, and pepper.
  2. Squeeze fresh lemon juice on the filets.
  3. Melt your measured butter and stir in 3 tablespoons of olive oil.
  4. Coat filets with the olive oil-butter mix.
  5. Place filets skin side down on a baking sheet or rack. If you desire a crispier fish, place filets skin side up.
  6. Cook filets on 375° for 15-18 minutes or until flaky. Consider the size of the filet when determining when to remove them from the oven.
  7. While filets are cooking you can prepare your dressing and salad mix.
  8. In a small bowl whisk  together 1/3 cup of balsamic vinaigrette, 2 tablespoons of honey, 1 tablespoon of olive oil and a tablespoon of orange juice. Set aside.
  9. Peel one orange and grapefruit. Thinly slice the peeled fruit and cut those slices into even cubes or triangles. Triangles are easier if you follow the vein lines. (The shape you choose to cut the fruit is completely up to you and more for aesthetic) Keep in mind the chunkier the fruit the more it overshadows the salmon and other elements you will plate together.
  10. Slice brie. I used a potato peeler to create thin ribbons of brie ensuring the slices weren’t too thick.
  11. In a bowl add arugula, the cut orange, grapefruit, walnuts, and brie. Don’t put all of the fruit slices in the salad mix. I only used half of each fruit. Using all of the fruit slices will cause the salad to become soggy and overpower the other flavor profiles.
  12. When filets are done remove them from the oven. Lightly drizzle with honey and allow them to rest. 
  13. While filets are resting you can prepare your plating.
  14. Plate your salad mix and top with salmon filets.
  15. Squeeze a little lemon juice over the fish and salad. Serve with dressing on the side.

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