Blood Orange Salmon Salad

salads don't have to be boring!!!

One of the best lessons I learned from the restaurant was from my head chef. We would almost always have some sort of salad for staff food, and she always made it a point to make sure the salad was never bland. I still remember the first time I made a salad for staff food. I was so nervous, LOL. I must have tasted the vinaigrette 10 times before I poured it over the salad, and one of my coworkers, Greg, started laughing after I asked him to taste it for a third time.

But, she is so right. Salads shouldn’t be limp, boring pieces of veg on a plate. It should be full of contrasting flavors, textures, and intention.

This blood orange salad is packed full of things like crispy chickpeas, toasted nuts, gorgeous quinoa, fresh blood orange, aniseed-y fennel, and a beautiful dressing. Paired with a stunning piece of salmon, it’s hard to beat.

I hope you enjoy!

Ingredients:

chickpeas

1 can of chickpeas, drained and rinsed

1/2 tsp salt

1/2 tsp cumin powder

1/2 tsp coriander powder

1/2 tsp paprika

1/4 tsp turmeric powder

squeeze of lemon

1/2 tbsp olive oil

salad dressing

60 ml extra-virgin olive oil

20 ml blood orange juice (regular orange or lemon works great)

1 tsp honey

1 tsp mustard

salt and black pepper to taste

salmon marinade

2 filets of salmon

30 ml olive oil

20 ml blood orange juice

1 clove garlic, finely minced

1 tsp honey

salt and pepper to taste

1 tsp chili flakes

quinoa

100 grams of quinoa rinsed and drained

350 ml chicken/veg stock (or water)

salt to taste

salad ingredients

50 grams mixed seeds

1/2 bulb of fennel, thinly sliced

1 blood orange segmented and sliced

2 large handfuls of arugula/rocket

Method:

Drain and rinse your chickpeas. Toss in the spices and oil listed. I put them in the airfryer until crispy- around 350 F for 15ish minutes. You can also put them on a baking sheet and do the same in the oven. Let cool when done.

Rinse the quinoa and drain. Bring the stock to a boil, then add the quinoa in. Bring it back to a boil, then lower the temperature to a simmer. Cover and let cook for 15-20 minutes, or until you can see the outer white ring and all the liquid is absorbed.

Set to the side and let cool.

(You want to refrain from putting hot things in salad, as the leaves will wilt)

Toast the mixed seeds in a dry pan until lightly golden brown and fragrant. Set to the side and let cool.

Mix the ingredients for the salmon marinade together. Put the salmon in the marinade, flesh side down. Try to avoid getting the skin wet.

While that’s marinating, segment your blood orange and slice your fennel thinly.

Make the dressing by mixing all the ingredients together in a jar, putting a lid on, and shaking vigorously. Or, you can whisk vigorously until it thickens and emulsifies. Vinaigrette is an unstable emulsion, so if it splits, just shake it again to thicken.

After your salmon has marinated for 10-15 minutes, take it out and pat the skin very dry. Season with a little salt on the skin.

In a pan over medium heat, add 1/2 tbsp of oil, and put the salmon skin-side down.

You want to cook the salmon until the skin is golden-brown and crisp. It might stick at first, but it will self-release when it is crispy and cooked.

Flip it over and cook for another minute or two. I cook my fish at an internal temperature of 120°F, as I like it to be quite soft and have coral in the center. However, you can cook it up to 145°F depending on your preference.

Take it out of the pan and let it rest for a few minutes. Pour the rest of the leftover marinade into the pan and put it back on the heat. Let boil and thicken- this is a great, quick sauce to put over the salmon.

Mix together your chickpeas, quinoa, fennel, orange, and arugula. Top with the seeds and pour the dressing on top. I start with a little dressing and add more as needed. Mix thoroughly. Top with more seeds.

Plate it with the salmon, pour the sauce over the salmon, and enjoy!