Salmon Spinach Mandarin Orange Salad Recipe

Cooking Directions

• STEP 1.Preheat the grill to medium-high heat.
• STEP 2.Season the salmon fillets with salt, pepper, and your choice of herbs or spices.
• STEP 3.Grill the salmon for about 4-5 minutes per side, or until it is cooked through and flakes easily with a fork.
• STEP 4.In a large bowl, combine the spinach, mandarin oranges, and any additional desired toppings such as sliced almonds or crumbled feta cheese.
• STEP 5.In a separate small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to make the dressing.
• STEP 6.Drizzle the dressing over the salad and toss gently to coat.
• STEP 7.Divide the salad onto plates and top each portion with a grilled salmon fillet.
• STEP 8.Serve immediately and enjoy!

Cooking Tips

• Make sure to preheat the grill to medium-high heat to ensure proper cooking of the salmon.
• Feel free to customize the salad by adding other ingredients such as sliced red onions, cherry tomatoes, or avocado.
• For added crunch, you can sprinkle some toasted sesame seeds or croutons on top of the salad.
• If you prefer a vegetarian version, you can substitute the salmon with grilled tofu or tempeh.
• To make the salad ahead of time, keep the dressing separate and toss it with the salad just before serving to prevent wilting.

Storage and Serving

• This salad is best served immediately after assembling to maintain the freshness and crispness of the ingredients.
• If you have leftovers, store the salad and grilled salmon separately in airtight containers in the refrigerator.
• The salad can be stored for up to 2 days, while the grilled salmon is best consumed within 1-2 days.
• When ready to serve the leftovers, reheat the salmon gently in a skillet or enjoy it cold.
• Drizzle the dressing over the salad again before serving to refresh the flavors.