RECIPES

Spinach Salad with Pan-Seared Salmon, Oranges, Red Onion, and Avocado

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Total Time:

10min

Cook Time:

10min

Nutritional Highlights (per serving)

See Full

580
Calories
41 g
Total Fat
11 g
Dietary Fiber
32 g
Protein
25 g
Total Carbs
 Spinach Salad with Pan-Seared Salmon, Oranges, Red Onion, and Avocado

Fresh spinach, orange segments, peppers and red onion make a colorful base for this tasty California Avocados and Copper River Salmon salad that comes together in just 20 minutes.

Ingredients

Serves: 4
1/4  cup  extra-virgin olive oil
Tbsp.  balsamic vinegar
tsp.  whole-grain mustard
1/2  tsp.  sugar
1/2  tsp.  kosher or sea salt
  As needed  Fresly gound pepper
cups  (about 6-oz.) lightly packed baby spinach leaves
cup  thinly sliced red onion
  red bell pepper, halved lengthwise, seeded, deribbed, and cut into long, thin slices
  navel oranges, peeled and white pith removed, cut into segments
  Copper River salmon fillets (about 5-oz. each), skin and pin bones removed
  As needed  Kosher or sea salt and freshly ground pepper, to taste
Tbsp.  olive oil
  ripe, Fresh California Avocado, seeded, peeled, and cut into 16 thin wedges

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. In a small jar with a tight-fitting lid, combine the olive oil, vinegar, mustard, sugar, salt, and pepper to taste. Cover tightly and shake vigorously to blend. Taste and adjust the seasoning. Set aside.
  2. Place the spinach, onion, and bell pepper in a large salad bowl. Put the oranges in a small bowl.
  3. Season the salmon on all sides with a little salt and pepper. Place a large, heavy skillet over medium-high heat. When the skillet is hot, add the remaining olive oil and swirl to coat the pan. Add the salmon, skin-side down, and cook until the skin is crisp, about 4 minutes.
  4. Carefully turn the salmon and cook until the fillets are almost opaque throughout, but still very moist, or an instant-read thermometer inserted in the center registers 125 to 130 degrees F, about 4 minutes.
  5. Transfer to a warm plate and set aside while you toss the salad.
  6. To serve, add the orange segments to the salad bowl, give the dressing a last-minute shake, and pour over the salad. Toss gently. Arrange the salad on 4 dinner plates. Place a salmon fillet in the center, on top of the salad, garnish each salad with 4 slices of avocado, and serve immediately.
NUTRITION INFORMATION
PER SERVING
Calories 580
Total Fat 41 g
Trans Fat 0 g
Saturated Fat 6 g
Unsaturated Fat 26 g
Polyunsaturated Fat 7 mg
Dietary Fiber 11 g
Protein 32 g
Total Carbs 25 g
Cholesterol 80 mg
Sodium 390 mg
Potassium 0 mg
Total Sugar 0 g
*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Diane Morgan

Recipe Provided By Diane Morgan (author of Salmon: A Cookbook) and the Copper River Salmon/Prince William Sound Marketing Association

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