Citrus Glazed Salmon Salad

 

Looking for a way to add more salmon to your diet?  This recipe is healthy and delicious.

Zest of 2 oranges

Juice from zested oranges

Juice of 1 lemon

4 1/2 Tbsp canola oil, divided 

3 Tbsp honey

3/4 tsp salt, divided

3 Tbsp white balsamic vinegar

1/2 Tbsp Dijon mustard

4 salmon filets (4 oz each)

1/2 tsp ground black pepper

2 romaine lettuce hearts, sliced

1 fresh orange peeled and segmented

1 medium avocado, diced

1/2 cup small red onion, thinly sliced or 1/2 cup sliced green onions

1/4 cup toasted macadamia nuts or honey roasted pecans coarsely chopped

For marinade, whisk zest, orange juice, lemon juice, 3 Tbsp of the oil, honey and 1/4 tsp of salt in a small bowl until blended.  Whisk together 2/3 cup of the marinade with the vinegar and mustard in another small bowl until blended.  Set aside for dressing.  

Place salmon and remaining marinade in large resealable plastic bag.  Seal and marinate in the refrigerator for 45 minutes.  

Remove salmon from the marinade.  Pour marinade into a small bowl.  Season salmon with remaining 1/2 tsp salt and pepper.  Preheat broiler.  Add remaining oil to a large cast iron skillet.  Cook salmon over medium high heat on your stovetop for 4 minutes, turning once.  Remove from the heat.  

For the glaze, microwave the marinade uncovered on high for 3 - 5 minutes or until very thick.  Brush the salmon with the glaze.  

Place the pan in the broiler 2 - 4 " from the heating element.  Broil 2 - 3 minutes or until glaze is caramelized.  Remove from the oven and let cool for a few minutes.  Combine the Romain, orange slices, avocado, onions and nuts.  Top with salmon and drizzle with dressing.