Tangy Citrus Grilled Salmon with Summer Greens

Alaska Full Moon

The delicious orange-kissed marinade makes this Tangy Citrus Grilled Salmon with Summer Greens even more of a treat.

Ingredients

4 (6-ounce) wild salmon fillets, skin and pin bones removed
2 thick red onion slices
6 cups mixed spring greens
1 cup pineapple, diced
½ cup cashew nuts, coarsely chopped

for the tangy citrus vinaigrette:
1 orange and 1 lemon, juiced and zested
1 lime, juiced
1 tablespoon sugar
salt and freshly ground black pepper
red pepper flakes to taste
¼ cup olive oil

Directions

the vinaigrette:
Combine juices and zests (grated peel) of the orange, lemon and lime in a small bowl. Add the sugar and seasonings; whisk in the olive oil until slightly thickened.

Prepare the salad greens, pineapple and cashews; chill until ready to serve.

Marinate the salmon in ⅓ cup vinaigrette for 15-20 minutes. Brush onion with some of the vinaigrette and season with salt and pepper.

Preheat a grill or stove-top grill pan to medium-high heat and lightly oil the grates. Remove fish from the marinade (discard marinade), season lightly with salt and pepper. Grill the fillets skinned side up and cook 3 to 5 minutes. Turn fillets over and grill until the fish is just cooked through, about 3 or 4 minutes more. Grill the onions while the salmon cooks.

To serve, toss the greens, pineapple and cashews with some of the remaining vinaigrette. Divide greens among four serving plates, place a fillet of salmon alongside them, then top the fish with rings of grilled onions. Drizzle fish with additional vinaigrette and serve.

Makes 4 servings

Note: If the fish sticks a bit to the grill when flipping, continue cooking a minute or so until they release. To check for doneness, insert a knife or fork into the thickest part of the fillet and separate the flakes. It should be barely opaque in the center – residual heat will continue cooking it to perfection.

Preparation Tip: Always marinate fish in a non-reactive container or use a self sealing, gallon sized plastic bag. The acid in the marinade causes a chemical reaction with metal, giving your fish a metallic taste and discoloring your pan.

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