Updated: Jan 15
Get ready for a flavor blast for your taste buds. This fancy looking salad will not break your pocketbook but your friends and family will certainly think so.
Winter season means an abundance of beautifully colored citrus fruits. You can add so many different fruits and vegetables to this salad. In this case I used cara oranges instead of a normal naval orange. Why? Because of it's beautiful pinkish flesh, it's seedless and it tends to be sweeter and offers a little bit of tang that's not as overpowering as a grapefruit. I also used blood oranges for that beautiful pop of red, Asian pear to crispy texture, cucumber, sautéed asparagus spears, pine nuts, clover sprouts and topped it off with a simple crispy skinned lemon dill salmon. And the miso honey sauce brings this entire dish together. Melding a world of incredible flavors in your mouth.
2 Servings, Approx. 30 mins
What You'll Need
For the Salmon
5-6 oz sockeye salmon fillets, skin-on, divided into 5-6 2-in blocks
2 Tbsp grapeseed oil (you can substitute with olive oil)
½ a lemon (separate out 3 very thin slices and quarter, the remaining lemon will be juiced)
1 tsp of dill weed
Sea salt and pepper, to season
For the Asparagus
2-3 asparagus spears, cut into quarters
½ tsp garlic, minced
1 tsp grapeseed oil
1 tsp lemon juice (1 lemon wedge)
1 tsp butter
Pinch of salt and pepper
For the Dressing
2 Tbsp of white miso paste
2 Tbsp of honey
1 tsp ginger, grated finely
1 Tbsp grapeseed oil
1 Tbsp white balsamic vinegar
1 Tbsp water
For the Salad
1 cara orange, sliced (you can substitute with a navel orange or ruby red grapefruit, this is a great video on how to slice your oranges)
1 blood orange, sliced
1 Tbsp pine nuts
1 kirby cucumber, sliced
¼ Asian pear, sliced
Sprinkle of clover sprouts (or any kind of micro greens)
Sprig of fresh sweet mint leaves, optional for garnish
All You Need To Do
Preheat your oven 425° F.
Season both sides of your salmon with salt and pepper generously. Place them on on a paper town skin side down for about 10 mins. This step will help keep your skin crispy.
Prepare your asparagus. Create a foil packet for your asparagus. (I like to bake my asparagus in a foil packet to lock in the flavors and to keep the asparagus from drying out in the oven.)
Place all of your ingredients except the butter into a small bowl and mix until your asparagus is coated.
Place the asparagus into your foil packet, add your butter roughly chopped on top and close the packet.
Heat in the oven for 5-7 mins or until the asparagus is tender.
Remove the asparagus from the oven and turned the oven down to 375° F.
Prepare your dressing. In a small bowl, whisk all of the ingredients together well until thoroughly mixed. Add a generous spoonful of the dressing onto your plate and make a circular motion with the back of your spoon around the plate to spread the dressing out in a circle.
Prepare your salmon. Squeeze the non-quartered lemon slides over the salmon, sprinkle dill weed on top and then place 2 thin lemon quarters on each block.
Place your salmon into the room temperature cast iron skillet (there is no need to preheat) skin side down. Turn the heat up to medium high, give the salmon a good press into the skillet with a spatula to make sure all of the skin is in contact with the skillet. Leave it cooking undisturbed for about 5 mins or until a thin layer of the fish flesh becomes opaque along the skin.
Carefully turn the fish over skin side up. Place the skillet into the oven and cook for about 3 mins.
Turn on the broiler to high and broil for 1-2 mins to help crisp the skin more. Remove from oven, carefully turn back over and let it sit for 2-3 mins.
Plate your salad. I like to start with the citrus fruit at the bottom, then layer crispy garnishes next (cucumber and pear), add your asparagus.
Add your Salmon on top, sprinkle on the pine nuts and clovers.
Optional garnish of fresh sweet mint leaves.
Did you make this recipe?
Let me know what you think!