Grilled Salmon with Citrus Salsa and Baby Greens
It’s easier than you think to prepare a salad at home that you’d gladly pay for in a restaurant: you just need a few special ingredients that you can easily pick up at your grocery store. In this case, start with tender baby lettuces, see-through thin slices of fresh fennel and grilled fresh salmon fillets. Then top with this citrusy salsa, which gets a sweet and salty accent from seasoned rice-wine vinegar, found with other Asian condiments from your grocery store. It’s as simple as that. Restaurant quality, no tipping required.
![Grilled Salmon with Citrus Salsa and Baby Greens](/-/media/project/dole/recipe-images/sweet-baby-lettuces_grilled-salmon-with-citrus-salsa-and-baby-greens.jpg?h=687&w=1200&rev=9a951f65e3ec41ffb9014ec46246fd88&hash=4D8FC566BE2FF479CC11A38BB053AE42)
Ingredients
- 2 oranges, peeled, cored and chopped
- 1/4 cup finely chopped red onion
- 5 basil leaves, thinly sliced
- 1 teaspoon extra virgin olive oil
- Salt and freshly ground black pepper
- 2 tablespoons fresh orange juice
- 1 teaspoon seasoned rice-wine vinegar
- 1 teaspoon Dijon-style mustard
- 3 tablespoons extra virgin olive oil
- 4 (5 to 6 oz. each) salmon fillets
- 1 pkg. (5 oz.) DOLE® Sweet Baby Lettuces or other DOLE salad variety
- 1/2 bulb fennel, thinly sliced
Directions
- Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper.
- Mix orange juice, vinegar, and mustard in small bowl.
- Whisk in oil; season with salt and pepper.
- Season salmon fillets with salt and pepper.
- Lightly brush grill with oil.
- Grill salmon, turning once, until just cooked through, about 10 to12 minutes, depending on thickness.
- Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat.
- Arrange salad on plates with salmon fillets.
- Spoon orange salsa over top of salmon.