You are currently browsing the tag archive for the ‘orange salad dressing’ tag.

  • Dressing Ingredients
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 2 Tbsp. fresh ginger, grated
  • 1/4 tsp. crushed red pepper flakes
  • 3 Tbsp. honey
  • 2 Tbsp. cider vinegar
  • Zest of one orange
  • Salmon Ingredients
  • 1/2# salmon pieces, bones and skin removed
  • Favorite rub or seasoning salt
  • Olive oil for frying salmon pieces
  • Salad Ingredients
  • Lettuce pieces, about 2 cups
  • 1 orange, peeled and sliced
  • 1/2 cucumber, sliced
  • 1 avocado, cut into chunks
  • 1/4 cup red onion, finely sliced
  • 1/4 cup pistachios, shelled, roasted, and salted

Dressing: In a small saucepan heat the olive oil. Stir in the garlic, ginger, and pepper flakes. Saute for a few minutes until garlic and ginger are fragrant. Stir in honey, vinegar, and orange zest. When it starts to foam, remove from heat and set aside.

Salmon: Season the salmon with your favorite rub or seasoning salt or just salt and pepper. Heat olive oil in a skillet to hot hot. Sear the salmon quickly on both sides. Cook all the way through until it easily flakes with a fork. Remove from heat and set aside.

Salad Assembly: In separate bowls lay out beds of lettuce. Sprinkle around the orange, cucumber, avocado, and red onion. Place the salmon pieces on top. Just before serving, pour the warm dressing over the bowls. Sprinkle each bowl with pistachios. Serve.

YIELD: 2 large bowls as a main dish or more small ones.

NOTES: This delectable beauty comes from Gimme Some Oven. She uses almonds and sesame seeds instead of pistachios. It looks so good, but I went with the pistachios instead. Make sure to use a hearty lettuce, like romaine or iceberg, so it doesn’t get soggy under the warm dressing. I used a pre-measured frozen ginger mash, so it didn’t take very long to saute the garlic and ginger together. I prepped all the dressing ingredients ahead so I could just add them without having to stop mid-process. This was amazingly delicious.

This is a beautiful and delicious salad. The basic recipe comes from I modified it quite a bit, trying different types of fruit and presentation. One thing that I found is when my golden raspberries are ripe, they make an excellent fruit component. I’ve made this in one large bowl served family-style and also in separate bowls served individually. The dressing recipe is enough to serve 4-6.

  • Greens of any kind (Pictured is a variety of young greens picked from my daughter’s garden)
  • Beet root, cooked and chopped
  • Avocado, chopped
  • Fruit, chopped if it is small (I’ve used fresh mandarin oranges, nectarines, golden raspberries, use your imagination)
  • Pistachio nuts, shelled, roasted, and salted
  • Goat cheese crumbles
  • 1/4 cup orange juice
  • 1/4 cup olive oil
  • 2 tsp. orange zest
  • 1-1/2 Tbsp. honey
  • 1 tsp. Dijon mustard
  • Onion powder
  • Salt

Build the salad however you would like. Whisk the dressing ingredients together. Dress the salad just prior to serving.

What kind?