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Grilled Salmon Salad (Rachael Ray) Recipe

Grilled Salmon Salad (Rachael Ray) Recipe

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Ingredients:

Serving

orange vinaigrette , recipe follows
20 asparagus spears
4 (6-oz) salmon fillets
1/2 cup olive oil
1/2 tsp salt
1/2 tsp pepper
1/2 lb baby salad greens
1 cup kalamata olives, sliced in half
2 oranges, peeled and segmented
1 small red onion, thinly sliced
2 oranges
1 tbsp finely chopped shallots
1 tsp light brown sugar
1 tbsp seasoned rice vinegar
1 cup canola oil
1/2 tbsp extra-virgin olive oil
1/4 tsp salt
1/4 tsp white pepper
1/2 tsp orange oil (recommended : boyajian orange oil*)

Directions:

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:
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
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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1189.85 Kcal (4982 kJ)
Calories from fat	1073.81 Kcal
		% Daily Value*
Total Fat	119.31g	184%
Cholesterol	35.71mg	12%
Sodium	1448.64mg	60%
Potassium	457.54mg	10%
Total Carbs	20.49g	7%
Sugars	13.14g	53%
Dietary Fiber	3.44g	14%
Protein	9.63g	19%
Vitamin C	40.9mg	68%
Iron	1.7mg	9%
Calcium	74.5mg	7%

Amount Per 100 g
Calories	296.96 Kcal (1243 kJ)
Calories from fat	268 Kcal
		% Daily Value*
Total Fat	29.78g	184%
Cholesterol	8.91mg	12%
Sodium	361.55mg	60%
Potassium	114.19mg	10%
Total Carbs	5.11g	7%
Sugars	3.28g	53%
Dietary Fiber	0.86g	14%
Protein	2.4g	19%
Vitamin C	10.2mg	68%
Iron	0.4mg	9%
Calcium	18.6mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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