Grilled Salmon Salad (Rachael Ray) |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 4 |
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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 |
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*) |
Directions:
1. 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.
2. Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
3. 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.
4. 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.
5. 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.
6. 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.
7. Orange Vinaigrette:
8. 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.
9. *Boyajian Orange Oil is available at specialty food stores.
10. Yield: 1 1/2 cups
11. Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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