This was a super quick light dinner with lots of citrusy goodness! The salmon and salad were quick to throw together. The juice from the salmon would have actually made a much better warm salad dressing than what the salad recipe called for. This would also be great with a heaver side such as mashed potatoes.
The original reicpe for salmon is here: http://www.bhg.com/recipe/orange-salmon-green-onions/
The original recipe for salad is here: http://www.myrecipes.com/recipe/mixed-green-salad-oranges
The original reicpe for salmon is here: http://www.bhg.com/recipe/orange-salmon-green-onions/
The original recipe for salad is here: http://www.myrecipes.com/recipe/mixed-green-salad-oranges
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| Served! |
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| Ready to bake |
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| Another baking view |
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| Salad |
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| Salad |
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| Cooked salmon just out of the oven |
Ingredients:
Salmon:
2 navel oranges, sliced into circles
2 limes, juiced (1/4 cup)
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
4 teaspoons vegetable oil
12 green onions, trimmed
1 pound boneless salmon fillet (skin on)
Salad:
Dressing:
2 tablespoons finely chopped shallot
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
Salt and pepper
Salad:
Spring Mix salad
3 oranges, peeled, white pith removed, fruit segmented
2 navel oranges, sliced into circles
2 limes, juiced (1/4 cup)
3 tablespoons soy sauce
1 tablespoon grated fresh ginger
4 teaspoons vegetable oil
12 green onions, trimmed
1 pound boneless salmon fillet (skin on)
Salad:
Dressing:
2 tablespoons finely chopped shallot
2 tablespoons white wine vinegar
2 tablespoons orange juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/3 cup extra-virgin olive oil
Salt and pepper
Salad:
Spring Mix salad
3 oranges, peeled, white pith removed, fruit segmented
Directions:
Salmon:
1. Preheat oven to 425 degrees F.
2. Juice one orange to get 1/3 cup juice. Cut remaining orange into circles; set aside.
3. In a small bowl stir together orange juice, lime juice, tamari, ginger, and 2 tsp. of the oil.
4. Drizzle the bottom of a 3-quart au gratin dish with the remaining 2 tsp. oil. Place green onions and orange wedges in dish; toss to coat. Place salmon, skin side down, in center of dish. Drizzle with orange juice mixture.
5. Bake 15 minutes or until salmon is opaque and starting to flake. Remove. Turn oven to broil. Baste salmon with sauce. Broil 4 to 5 inches from heat 5 to 7 minutes or until fish flakes easily with a fork and onions are beginning to brown, turning onions once or twice.
Salad:
1. Make dressing: In a bowl, combine shallot, vinegar, juice, mustard and sugar. Slowly drizzle in oil, whisking constantly. Season with salt and pepper.
2. Make salad: Add lettuce to a large bowl. Add orange segments. Toss with dressing.
1. Preheat oven to 425 degrees F.
2. Juice one orange to get 1/3 cup juice. Cut remaining orange into circles; set aside.
3. In a small bowl stir together orange juice, lime juice, tamari, ginger, and 2 tsp. of the oil.
4. Drizzle the bottom of a 3-quart au gratin dish with the remaining 2 tsp. oil. Place green onions and orange wedges in dish; toss to coat. Place salmon, skin side down, in center of dish. Drizzle with orange juice mixture.
5. Bake 15 minutes or until salmon is opaque and starting to flake. Remove. Turn oven to broil. Baste salmon with sauce. Broil 4 to 5 inches from heat 5 to 7 minutes or until fish flakes easily with a fork and onions are beginning to brown, turning onions once or twice.
Salad:
1. Make dressing: In a bowl, combine shallot, vinegar, juice, mustard and sugar. Slowly drizzle in oil, whisking constantly. Season with salt and pepper.
2. Make salad: Add lettuce to a large bowl. Add orange segments. Toss with dressing.
What we liked:
It was very quick, light and delicious!
What we didn't like:
The salad dressing
What Kaspian thought about it:
He was not too into either the fish or the salad. But he loved the orange pieces by themselves.
Next time:
love the fish. Try a different side.
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