Salmon and Orange Salad with
Orange Shallot Vinaigrette
This feast of an entrée salad features smoked salmon fillets served atop a bed of baby spinach and mixed greens with mushrooms, strawberries, red onion, orange slices and roasted sunflower seeds, drizzled with an orange shallot vinaigrette with walnut oil.
Orange Shallot Vinaigrette:
1 cup (8 ounces) 100% Florida orange juice
4 tablespoons walnut oil
1 1/2 teaspoons Dijon mustard
1 garlic clove, finely minced
3 tablespoons shallots, finely minced
Freshly ground salt and black pepper to taste
3 cups baby spinach leaves
3 cups mixed greens
1/3 cup sliced mushrooms
6 strawberries, thinly sliced
1/3 cup red onion slices
1 large Florida navel orange, peeled and cut into slices
2 tablespoons roasted and salted sunflower seed kernels
2 smoked salmon fillets (3 or 4 ounces each)*
- Whisk orange juice, walnut oil, mustard, garlic and shallots together in a small bowl. Add salt and pepper to taste. Set aside.
- Toss baby spinach and mixed greens together; divide between two large plates or large bowls. Arrange half of the mushrooms, strawberries, red onions and orange slices over each salad. Sprinkle each salad with 1 tablespoon sunflower seeds; top with salmon fillet. Drizzle 4 tablespoons of Orange Shallot Vinaigrette over each salad. Reserve remaining dressing for other uses.
Makes 2 servings.
*Look for either the pouch pack smoked salmon fillets in the canned tuna/salmon section or for packaged smoked salmon fillets in the refrigerated seafood case.
Recipe and photograph are provided courtesy of the Florida Department of Citrus, through ECES, Inc., Electronic Color Editorial Services.