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!
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.