Citrus Salmon and Fresno Salad from 2020 Market Scratch Kitchen
Ingredients
For the Salad
- mixed greens
- Fresno peppers, sliced
- watermelon radish, sliced
- orange supremes
- toasted pepitas
- goat cheese
- avocado
- grilled salmon with salmon topping (see recipe below)
For Grilled Salmon Topping
- 1 Tbsp + 1 tsp fresh lime juice
- 1 Tbsp + 1 tsp fresh lemon juice
- 1 Tbsp + 1 tsp minced parsley
- ¼ cup chopped garlic
- ¼ tsp Mexican oregano
- ¼ tsp chili flakes
- ¼ tsp Old Bay Spice
- 1â…“ cups salad oil
For Citrus Mojo Dressing
- 6 Hatch peppers, roasted, stemmed and deseeded
- ½ cup lime juice
- ½ cup rice wine vinegar
- 1 Tbsp chopped garlic
- 1 Tbsp Kosher salt
- 20 leaves fresh mint
- 4 cups canola oil
Instructions
For Grilled Salmon Topping
- Whisk all ingredients together.
- Grill salmon filets to desired temperature, then remove from grill and top with mixed topping.
- Broil the filets for 1 to 2 minutes, then place filets on top of each salad.
For Citrus Mojo Dressing
- Blend first 6 ingredients in blender and gradually add oil to blender to emulsify dressing.
For the Salad
- Assemble salad by tossing desired amounts of each ingredient together. Then top with grilled salmon, grilled salmon topping, and citrus mojo dressing.
Tried this recipe?Let us know how it was!
