Salmon Salad with Raspberry Vinaigrette

Naami Jearolmen Naami Jearolmen
Leave a review

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

30m 4
Easy Pescatarian Gluten Free Passover Parve

Contains: Tree nuts

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.

Suggested Recipes

Explore

apples craisins dairy fish fresh fruit grilled grilled fish kosher for passover mandarin oranges non-dairy pareve
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments