Food Network: Grilled Salmon Salad

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Grilled Salmon Salad
Recipe courtesy Even Keel Cafe

Ingredients
Orange Vinaigrette, recipe follows
20 asparagus spears
4 (6-ounce) salmon fillets
1/2 cup olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 pound baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced

Instructions
Preheat grill. Place a medium pot of water on the
stove to boil. While the grill heats and the water comes to a boil, prepare the
Orange Vinaigrette, and set aside until needed.

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water.
Remove from the pot to a plate.

Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part
of the grill, starting with the skinless side down. Grill for about 5 to 10
minutes on each side, or until desired doneness.

While the salmon is grilling, combine the salad greens, olives, oranges, onions,

and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad
mixture evenly among 4 plates.

When the salmon is nearly done, coat the asparagus with the remaining olive oil,
salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears
around the heat frequently with tongs, for about 3 minutes.

Remove the salmon and asparagus from the grill and distribute them evenly among
the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the
salmon and serve.

Orange Vinaigrette:
2 oranges

1 tablespoon finely chopped shallots
1 teaspoon light brown sugar
1 tablespoon seasoned rice vinegar
1 cup canola oil
1/2 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 teaspoon orange oil (recommended: Boyajian Orange Oil*)

Zest the oranges with a zester or the fine side of a box grater. Finely chop the
zest with a knife, then squeeze the juice out of the oranges into a small
stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the
orange juice and whisk together. Slowly, in a steady stream, add the canola oil
and extra-virgin olive oil while constantly whisking, until combined. Add the

salt, pepper, and orange oil; the orange oil is strong, so just a very small
amount is needed. Set the dressing aside while preparing the rest of the salad.
*Boyajian Orange Oil is available at specialty food stores.

Yield: 1 1/2 cups