Orange Salmon Salad with Ginger Hot Honey Vinaigrette

As seen on

Gimme some Oven

Total Time

40 mins

Prep Time

30 mins

Cook Time

10 mins

Rating

(4)

Ingredients

3-4 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)

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode

Click to complete

Step 1

Make the vinaigrette. Heat the olive oil in a small saucepan over medium-high heat. Add the garlic, ginger, crushed red pepper flakes and stir to combine. Cook for 1-2 minutes or until the garlic is fragrant. Reduce heat to low. Add 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 desired.

Step 2

Toast the almonds. Heat a large nonstick sauté pan over medium-high heat. Add the almonds and cook, tossing occasionally, until toasted and lightly golden. Transfer the almonds to a separate bowl to save for later.

Step 3

Cook the salmon. Season the salmon filets generously with salt and pepper. Return the sauté pan to the heat. Add the oil, then add the salmon filets flesh-side-down. Cook undisturbed for about 3-4 minutes, or until 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.) Transfer salmon to a clean plate, flake into bite-sized pieces, and set aside.

Step 4

Assemble the salad. Combine the Romaine, avocado, orange, cucumber, red onion, cooked salmon, and half of the toasted almonds in a large bowl. Drizzle evenly with the hot vinaigrette and toss gently to combine. Sprinkle with toasted sesame seeds.

Step 5

Serve. Serve warm, garnished with the remaining toasted almonds and extra sesame seeds, and enjoy!

Chef’s notes

Get a good sear on the salmon. Be sure that the oil is nice and hot before you add the salmon to the pan — it should sizzle once it hits the oil! Then let the salmon rest undisturbed while cooking on each side so that it can develop a perfectly-seared, crispy, flavorful crust.

Adjust the heat of the dressing to taste. I would consider this ginger hot honey vinaigrette recipe to be fairly mild, as written. But if you would like to amp up the heat, just add more crushed red chili flakes. Or you can always drizzle some hot sauce or chili crisp to the finished salad just before serving.

Assemble *just* before serving. In order to avoid wilting the crisp Romaine, it’s best to combine all of the salad ingredients and toss with the vinaigrette immediately before serving.

Categories

Cuisines

Meal Types

Dietary

Cooking Methods

Occasions

Ingredients

Seasonal Recipes

Skill Level

other

Orange Salmon Salad with Ginger Hot Honey Vinaigrette

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

More recipes by Gimme some Oven