Blood Orange Salmon Salad

There’s something refreshing about a light meal that’s packed with vibrant flavors. That’s why I absolutely love this Blood Orange Salmon Salad. As the seasons shift, I find myself craving a dish that balances hearty and bright. This salad combines the rich taste of salmon with the zesty punch of blood oranges, creating a delightful contrast that dances on your palate. One sunny afternoon, I decided to experiment with ingredients I had on hand, and this recipe was born. The combination of tender salmon, nutty black rice, and the crisp burst of citrus is not just a feast for the eyes, but also a nourishing option that feels indulgent yet wholesome.

What Goes Into Blood Orange Salmon Salad

Each ingredient in this salad brings its unique flavor and health benefits. The combination of the rich salmon, nutty black rice, and vibrant blood oranges creates a delightful harmony. Together, they not only taste amazing but also provide a wholesome meal full of nutrients.

• 4 salmon fillets with skin on or off, depending on your choice – Salmon is an excellent source of protein and omega-3 fatty acids, promoting heart health.
• 1/2 teaspoon each of salt and pepper – These staples enhance the flavors of the salmon and other ingredients.
• 1 teaspoon of oregano – Adds a warm, earthy flavor that pairs beautifully with salmon.
• 1/2 teaspoon of garlic powder – A quick way to infuse a savory note into the dish.
• 1 tablespoon of olive oil – A heart-healthy fat that also adds moisture and flavor.
• 1 tablespoon of unsalted butter – Provides richness to the dish when cooking the salmon.
• 1 1/2 cups of black rice – Nutty and chewy, this rice is a fantastic base for salads and is rich in antioxidants.
• 3/4 cup of green split peas – An excellent source of protein and fiber, they add texture and nutrition.
• 2 3/4 cups of water, stock, or broth – Used for cooking the black rice and split peas, adding depth of flavor.
• Juice of 1 blood orange (about 1/3 cup) – The citrusy zing brightens up the entire dish.
• 1 shallot, minced – Offers a mild onion flavor without being overpowering.
• 2 tablespoons of minced fresh dill – Fresh herbs elevate the taste and aroma significantly.
• 1 teaspoon of lemon juice – Acidity balances the sweetness of the blood orange.
• 1/2 teaspoon of mustard – Adds a subtle tang to the dressing.
• 1 teaspoon of honey – Sweetens the dressing naturally, enhancing the flavor profile.
• 1/4 cup of olive oil – An essential ingredient for a luscious dressing.
• Pinch each of salt and pepper – Final seasoning for the dressing.
• 1/2 cup of blood orange segments, cut up – These provide bursts of flavor and freshness.
• 1/3 cup of crumbled feta cheese – Adds creaminess and a salty bite to the salad.
• 1/4 cup of toasted pine nuts – These add a crunchy texture and a nutty flavor.

Preparation Steps for Blood Orange Salmon Salad

Making this Blood Orange Salmon Salad is a breeze, and I promise it’s worth every minute spent in the kitchen. Get ready to enjoy a flavorful journey as you create this unique dish step by step!

1. Make the rice: Start by heating the butter in a 3 to 4 quart pot over medium-high heat. Once it melts, add the black rice and green split peas, sautéing them for about a minute. The butter will give the rice a lovely flavor right from the start.

2. Season it up: Sprinkle in the salt and pour in your choice of liquid—water, stock, or broth. Bring this mixture to a boil, watching as it bubbles gently.

3. Simmer to perfection: When it reaches a boil, reduce the heat to its lowest setting. Cover the pot and let the rice and peas cook for about 30 to 45 minutes. Don’t forget to check if all the liquid is absorbed; this is crucial for the perfect texture.

4. Meanwhile, prepare the dressing: In a small bowl or container, mix together all the dressing ingredients. Combine the blood orange juice, minced dill, lemon juice, mustard, honey, and another 1/4 cup of olive oil. Stir well until everything is combined.

5. Cook the salmon: Preheat a skillet over medium-high heat. Season the salmon fillets generously with salt, pepper, oregano, and garlic powder. Once the skillet is hot, drizzle in some olive oil, then add the salmon.

6. Sear the salmon: Cook the salmon fillets for about 2 minutes on each side. You should see a beautiful golden crust forming. It’s tempting to flip them too early, so wait until they’re ready!

7. Finish cooking: After searing, lower the heat to low and cover the skillet. Let the salmon cook through for an additional 5 to 8 minutes. The internal temperature should reach your desired doneness.

8. Dress the salmon: Once done, drizzle about half a teaspoon of the dressing over each salmon fillet for an extra flavor boost.

9. Assemble the salad: In a large bowl, toss the cooked black rice and split peas with 2 tablespoons of the dressing. Divide this mixture between four plates.

10. Add toppings: Next, add the blood orange segments, feta cheese, and toasted pine nuts to the rice and peas. Gently toss to combine, ensuring every bite has a touch of each ingredient.

11. Serve it up: Finally, place a cooked salmon fillet on top of each plate and drizzle with more dressing. Enjoy the combination of flavors in this gorgeous salad!

Enjoy! 🙂

Variations to Try

There are so many ways to make this Blood Orange Salmon Salad your own! Here are a few ideas to inspire your culinary creativity:

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors only improve the next day!
• Freezing: I don’t recommend freezing the salad, but you can freeze the cooked salmon for up to a month. Just be sure to thaw it properly before reheating.
• Pairing: Serve this salad with a slice of crusty bread or a light soup for a complete meal.
• Add More Greens: Feel free to add fresh greens like spinach or arugula for a boost in nutrition and flavor.
• Nut Alternatives: Use chopped walnuts or almonds instead of pine nuts for a different texture and taste.
• Herb Variations: Try using parsley or cilantro instead of dill for a different flavor profile.
• Different Citrus: Experiment with different citrus fruits like grapefruit or tangerine for the dressing.

Perfect Matches for Blood Orange Salmon Salad

This Blood Orange Salmon Salad pairs beautifully with a variety of side dishes and occasions. Here are some ideas:

• Light Lunch: Serve it for lunch with a glass of chilled white wine or sparkling water for a refreshing meal.
• Brunch Option: This dish works wonderfully for brunch alongside a fruit platter or a light quiche.
• Picnic Perfect: Pack it for a picnic; it’s easy to transport and can be enjoyed cold or at room temperature.
• Seasonal Side: This salad is great for summer gatherings, but it can also add brightness to winter meals, making it a year-round favorite.
• Storage Tips: Keep any leftovers in the refrigerator, and they’ll maintain their flavors for a couple of days.
• Make-Ahead Meal: Prepare components ahead of time and assemble just before serving to save time.

FAQ

Conclusion

The Blood Orange Salmon Salad is a fantastic dish that combines rich and refreshing flavors. It’s a perfect meal for any occasion, whether you’re hosting friends or enjoying a quiet dinner at home. I encourage you to try making this salad yourself; you won’t be disappointed! It’s both nourishing and satisfying, making it a delightful choice for your next meal.

Blood Orange Salmon Salad

Craving something refreshing? The Blood Orange Salmon Salad combines tender salmon, nutty black rice, and zesty blood oranges for a vibrant, easy weeknight dinner. Drizzled with a bright citrus dressing, it's a dish that promises to impress. Make it tonight for a meal that celebrates flavor!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 40 minutes mins

Total Time 45 minutes mins

Course Dinner, Salads

Cuisine American

Servings 4 servings

Calories 450 kcal

Equipment

• Skillet
• Mixing Bowl
• Large Pot

Ingredients

  

• 4 fillets salmon with skin on or off depending on your choice
• 1/2 teaspoon salt to season
• 1/2 teaspoon pepper to season
• 1 teaspoon oregano for flavoring
• 1/2 teaspoon garlic powder for flavoring
• 1 tablespoon olive oil for cooking
• 1 tablespoon unsalted butter for cooking
• 1 1/2 cups black rice base of the salad
• 3/4 cup green split peas for added protein
• 1/2 teaspoon salt for cooking rice
• 2 3/4 cups water for cooking rice
• 1 blood orange blood orange juice about 1/3 cup
• 1 shallot shallot minced
• 2 tablespoons fresh dill minced
• 1 teaspoon lemon juice for dressing
• 1/2 teaspoon mustard for dressing
• 1 teaspoon honey for dressing
• 1/4 cup olive oil for dressing
• 1/2 teaspoon salt for dressing
• 1/2 cup blood orange segments cut up
• 1/3 cup feta cheese crumbled
• 1/4 cup pine nuts toasted

Instructions

 

• Make the rice: Start by heating the butter in a 3 to 4 quart pot over medium-high heat. Once it melts, add the black rice and green split peas, sautéing them for about a minute.
• Season it up: Sprinkle in the salt and pour in your choice of liquid—water, stock, or broth. Bring this mixture to a boil, watching as it bubbles gently.
• Simmer to perfection: When it reaches a boil, reduce the heat to its lowest setting. Cover the pot and let the rice and peas cook for about 30 to 45 minutes.
• Meanwhile, prepare the dressing: In a small bowl or container, mix together all the dressing ingredients. Combine the blood orange juice, minced dill, lemon juice, mustard, honey, and another 1/4 cup of olive oil. Stir well until everything is combined.
• Cook the salmon: Preheat a skillet over medium-high heat. Season the salmon fillets generously with salt, pepper, oregano, and garlic powder. Once the skillet is hot, drizzle in some olive oil, then add the salmon.
• Sear the salmon: Cook the salmon fillets for about 2 minutes on each side. You should see a beautiful golden crust forming.
• Finish cooking: After searing, lower the heat to low and cover the skillet. Let the salmon cook through for an additional 5 to 8 minutes.
• Dress the salmon: Once done, drizzle about half a teaspoon of the dressing over each salmon fillet.
• Assemble the salad: In a large bowl, toss the cooked black rice and split peas with 2 tablespoons of the dressing. Divide this mixture between four plates.
• Add toppings: Next, add the blood orange segments, feta cheese, and toasted pine nuts to the rice and peas. Gently toss to combine.
• Serve it up: Finally, place a cooked salmon fillet on top of each plate and drizzle with more dressing. Enjoy the combination of flavors!

Notes

• Storage: Store any leftovers in an airtight container in the fridge for up to 3 days.
• Freezing: I don’t recommend freezing the salad, but you can freeze the cooked salmon for up to a month.
• Pairing: Serve this salad with a slice of crusty bread or a light soup for a complete meal.
• Add More Greens: Feel free to add fresh greens like spinach or arugula for a boost in nutrition and flavor.
• Nut Alternatives: Use chopped walnuts or almonds instead of pine nuts for a different texture and taste.

Keyword blood orange salad, citrus salad, Healthy Salad, salmon salad recipe

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Meet Camila Rivera

I’m Camila, and I believe the very best meals are the ones that bring the whole family together. My passion is taking classic, beloved dishes and adding a spicy or zesty twist to wake up your palate. I have cooked, tweaked, and taste-tested this recipe right here in my own home kitchen to ensure it works perfectly for you. I hope you enjoy every single bite let me know how it turns out!