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Citrus Salmon and Fresno Salad from 2020 Market Scratch Kitchen

Print Recipe
Course Appetizer, Salad

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
  • 1⅓ 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.
Keyword salads
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