Citrus Salad with Sockeye Salmon

Depending on where in the world you live right now, all sorts of different citrus may be in season. Blood orange season is a very fun time and I love when I start seeing tangelos or mandarins at the grocery store. That’s why this is one of my staple meals. Oranges and grapefruits are easy to find year round and when more exciting citrus fruits are in season, it just provides an easy way to freshen up a classic staple.

Citrus salad is nothing new, Sicilian orange and fennel salad is a delicious classic that proves that oranges belong savory salads. This one is also really simple and easy to make. Pick two kinds of citrus fruits, segment them, combine them with some arugula, onion, and cashews. For a protein-rich meal, top the salad with salmon cooked however you like it (I bake mine in the oven).

The salmon is totally optional, and, to make this meal vegan, mushroom scallops can be the perfect way to have that similar seafood-y feel. With or without the mushroom scallops, though, I’m sure you’ll love the bright flavors of all the different citrus fruits with the peppery arugula.

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Salmon Citrus Salad

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Author: Dahlia Dei

Prep time: 10 MinCook time: 12 MinTotal time: 22 Min

Grapefruit and arugula come together with spicy garlicky salmon and cashews, making the perfect summer lunch

IngredientsUSMetric

• 2 salmon fillets (preferably sockeye)
• paprika
• cayenne
• garlic powder
• 1 cup baby arugula
• 1 medium ruby red grapefruit
• 1 medium orange, blood orange, or tangelo
• 1/4 medium red onion, sliced
• A handful of cashews
• Juice of 1/2 of a large lime (or one small one)
• 2 tablespoons olive oil
• salt and pepper to taste

Instructions

1. Season the salmon with the paprika, cayenne, garlic powder, salt, and pepper and cook to your liking.
2. Supreme (segment) the orange and grapefruit, collecting the juices for the dressing.
3. Combine the citrus juice, the lime juice, olive oil, and salt and pepper to make the dressing.
4. In a large bowl, combine the citrus, cashews, arugula, and onion. Top with salmon, and drizzle with dressing to taste. Enjoy!

Notes

• To make this vegan, omit the salmon or make mushroom scallops to accompany the salad.
• The citrus in this salad can be varied depending on the citrus in season, try making this with blood orange, tangelo, pomelo, mandarins, and more.

Nutrition Facts

Calories

553.51

Fat

32.02

Sat. Fat

4.85

Carbs

30.43

Fiber

5.31

Net carbs

25.15

Sugar

16.98

Protein

39.01

Sodium

179.06

Cholesterol

93.5

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