Sea Cuisine
Winter Citrus Salad with Honey Chipotle Salmon
Two wild Alaska Salmon fillets with a sweet honey & smoky chipotle crust sit artfully atop a seasonally inspired winter citrus salad.
Serves: 2
Serves: 2
Ingredients
Preparation
INGREDIENTS
- 1 package Sea Cuisine Honey Chipotle Salmon
- 1 each blood orange, peeled and cut into segments
- 1 each navel orange, peeled and cut into segments
- 1 each cara cara orange, peeled and cut into segments
- 1 cup cucumbers, sliced thin into rounds
- 1/2 each white onion, sliced paper thin
- 1 head bibb lettuce
- 1 cup radicchio leaves
- 1/4 cup Quinoa, fully cooked and chilled
- 1/4 cup fresh mint leaves, packed
- 1/4 cup Fresh Cilantro, packed
- 1/2 cup kumquats, (optional) sliced thin and seeds removed
- 1 ounce ricotta salata, (optional) shaved thin
For the Lemon Pepper Vinaigrette
- 1 tablespoon Lemon Juice
- 1 tablespoon white Wine vinegar
- 1/2 teaspoon fresh garlic, minced
- 1 teaspoon Dijon Mustard
- 1 teaspoon Honey
- 1/4 cup Extra Virgin Olive Oil
- 1 teaspoon Kosher Salt
- 1 teaspoon Cracked Black Pepper
- Prepare the Sea Cuisine Sweet Bourbon Salmon according to the package instructions. While the Salmon cooks prepare the vinaigrette and assemble the citrus salad.
- For the Lemon Pepper Vinaigrette In a small mixing bowl add the lemon juice, white wine vinegar, dijon and honey. Whisk vigorously to blend. While continuing to whisk slowly begin drizzling in the extra virgin olive oil taking care not to overwhelm the emulsification by adding too much oil too quickly. When finished gently mix in the kosher salt and cracked pepper and reserve
- Assemble the citrus salad by first lining the bottom of each of two plates with approximately half of the leaves from the head of bibb lettuce. Next divide the radicchio in half and add each to the salad. Artfully arrange the reserved citrus, sliced cucumbers and white onion onto the bed of lettuces next. Garnish each salad with half of the mint and cilantro respectively, as well as the cooked quinoa, before finishing with one portion of Sea Cuisine Honey Chipotle Salmon. If desired finish each salad with kumquats and shaved ricotta salata and serve with the Lemon Pepper Vinaigrette on the side.
- Serve this composed salad as a main course and feel free to augment with whatever citrus is in season and available to you! Add additional quinoa or sliced ripe avocado to give this salad a protein boost.
Sustainably Sourced. No Matter the Source.
We are committed to sourcing seafood from sustainable or responsible sources (wild-caught and farmed).
