Our Florida Orange Juice Seared Salmon Salad instantly makes your meal rotation tastier. A zesty mix of Florida OJ and spices doubles as a marinade for the salmon and base for the dressing. Add your favorite mixed greens, currants and spicy honey pecans for one refreshing, flavorful plate!
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Ingredients
For Honey Pecans
- 1/2 tbsp. tamari sauce or soy sauce
- 2 tbsp. honey
- Cayenne pepper and salt to taste
- Cayenne pepper and salt to taste
- 1/2 cup pecan halves
- *Note: Store-bought honey pecans can be substituted
For Salmon
- 1 cup Florida Orange Juice
- 2 tbsp. ancho chili powder
- 2 tbsp. ground coriander
- 1/2 tsp. fresh ground pepper
- 1 cup chopped cilantro
- 6 (6 oz) boneless skinless wild salmon filets
- 2 tbsp. grapeseed or canola oil
- Salt and pepper to taste
- Salt and pepper to taste
For Salad
- Reduce salmon marinade
- 1 tsp. grapeseed or canola oil
- 6 cups mixed salad greens
- 2 cups fresh cilantro leaves
- 1/2 cup chopped honey-roasted pecans
- 1/4 cup dried currants or chopped raisins
- Salt and pepper to taste
- Salt and pepper to taste
Instructions
For Honey Pecans:
1. Preheat oven to 350° F. Combine all ingredients in a small saucepan and place over medium heat. Simmer four minutes then drain.
2. Place pecans on a wire rack placed over a cookie sheet and roast for about 10 minutes or until toasted. Remove from oven and let cool completely on rack. Lightly chop pecans into ¼-inch pieces.
For Salmon:
1. Combine chili powder, coriander, pepper and Florida Orange Juice in saucepan over medium heat. Bring to a simmer then set aside to cool for 10 minutes. Stir-in chopped cilantro.
2. Place salmon fillets in a 9×13-inch casserole dish and pour marinade over fillets. Cover and refrigerate for one hour, then turn fillets over and marinate one hour more.
3. Remove fillets and strain marinade through a fine mesh strainer into small saucepan. Bring to a boil then reduce heat and simmer until reduced by half, about 10 minutes. Set aside to cool.
4. To cook salmon, lightly coat the bottoms of two large non-stick skillets with oil and place them over medium-high heat until hot. Season salmon fillets lightly with salt and pepper and cook 3 to 4 minutes, or until lightly seared. Turn fillets over and cook 3 to 4 minutes more.
5. Once cooked, remove skillets from heat and allow fillets to rest in hot pans.
For Salad:
1. Place half the reserved salmon marinade in a small mixing bowl. Whisk in oil and set aside.
2. Combine greens, cilantro, pecans, and currants in large mixing bowl. Add dressing and honey-roasted pecans. Toss well and divide onto the center of six plates.
3. Rest a salmon fillet to the side of each salad and drizzle remaining reduced marinade over each fillet.
Nutrition Facts
6 servings
Serving sizen/a
Amount per serving
Calories480
% Daily Value*
Total Fat 29g44%
Saturated Fat 3g20%
Trans Fat 0g
Cholesterol 94mg31%
Sodium 220mg10%
Total Carbohydrate 21g7%
Dietary Fiber 4g15%
Total Sugars 14g
Protein 37g74%
Vitamin D 0mcg0%
Calcium 74mg7%
Iron 3mg18%
Potassium 1223mg35%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is sourced from Spoonacular and the USDA. Values are estimates that may vary based on ingredients and preparation methods and may not reflect the most recent updates to these databases.
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