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  • DOLE BE Exotic!® Citrus glazed salmon & avocado salad

DOLE BE Exotic!® Citrus glazed salmon & avocado salad

Maria Joy
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Prep Time

Total Time

Servings

Ingredients

  • For the salmon glaze:
  • 2 salmon fillets (skin-on or skinless)
  • Zest of 1 orange
  • Juice of 1 orange
  • Juice of ½ DOLE® GO Organic! lemon
  • 1 tbsp honey or maple syrup
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • Salt & black pepper to taste
  • For the salad:
  • 4 cups mixed salad greens of your choice (e.g. rocket, spinach, romaine)
  • 1 ripe DOLE BE Exotic!® avocado, sliced
  • 1 small DOLE® GO Organic! cucumber, sliced into ribbons
  • 1 blood orange or navel orange, peeled and sliced into rounds
  • 1 handful cherry tomatoes, halved
  • 2 tbsp toasted seeds or nuts (pumpkin seeds, almonds, etc.)
  • Optional dressing:
  • Leftover glaze, or a light vinaigrette (1 part lemon juice, 3 parts olive oil)

Method

  1. Make the glaze: In a small bowl, whisk together orange juice, lemon juice, zest, honey, olive oil, Dijon mustard, salt, and pepper.
  2. Cook the salmon: Heat a non-stick pan over medium-high heat. and place your salmon fillets skin-side down. Cook for 3–4 minutes. After 3-4 minutes, flip the fillets and pour in the glaze. Spoon glaze over salmon as it reduces (about 3–4 more minutes) until sticky and glossy. Remove from heat.
  3. Assemble the salad: On two plates, arrange mixed greens, cucumber ribbons, orange slices, tomatoes, and avocado. Sprinkle with toasted seeds or nuts of your choice. Place the glazed salmon fillet on top of each salad.
  4. Serving suggestions (optional): If using leftover glaze as dressing, drizzle it over the salad now. Otherwise, serve with a light lemon vinaigrette.

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