Grilled Salmon with Citrus Salsa and Baby Greens
Salmon fillets are grilled and arranged atop a bed of baby lettuce and fennel glistening with a basil-kissed citrus salsa.
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-ounce) salmon fillets
1 (5-ounce) package DOLE® Sweet Baby Lettuces or other DOLE salad variety
1/2 bulb fennel, thinly sliced
- 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.
Makes 4 servings.
Recipe and photograph provided courtesy of Dole, through ECES, Inc., Electronic Color Editorial Services.