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Recipe by Naami Jearolmen

Salmon Salad with Raspberry Vinaigrette

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Parve Parve
Easy Easy
4 Servings
Allergens

Contains

- Tree nuts

Sweet grilled salmon fillets over a fresh spinach and fruit salad with raspberry vinaigrette.

Ingredients

Salmon

Salad

  • 2 (6-ounce) bags baby spinach leaves

  • 1 medium Fuji apple, peeled and diced

  • 1 (12-ounce) can mandarin oranges, drained and chopped

Raspberry Vinaigrette

Directions

Grill the Salmon

1.

Sprinkle black pepper generously on all sides of salmon fillets.

2.

Preheat a grill or grill pan to medium-high heat. Add salmon and grill for seven to 10 minutes, depending on the size of your fillets. (If you do not have a grill or grill pan, you can broil the salmon).

Prepare the Salad

1.

Divide spinach leaves among four plates. Sprinkle with apples, oranges, almonds, and dried cranberries.

2.

Prepare the vinaigrette. Using an immersion blender or whisk, thoroughly combine all ingredients.

3.

Drizzle about two tablespoons vinaigrette on each salad. Top with warm or cooled salmon and enjoy.

Salmon Salad with Raspberry Vinaigrette

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