Dole Recipes

Zesty Rub Salmon Salad

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  • 2
  • 50 min.

Ingredients

  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1-1/2 tablespoons packed brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground black pepper
  • 10 ounces skinless salmon fillet
  • Grilled red onions slices
  • Grilled portobello sliced
  • Tomato slices
  • Cucumber, thinly sliced
  • 1 container (5 oz.) DOLE® 50/50 Blend
  • Apple Balsamic Vinaigrette (recipe below)

Dressing

Apple Balsamic Vinaigrette:
  • Combine 1/4 cup white balsamic vinegar
  • 1/4 cup apple juice
  • 1/8 teaspoon ground black pepper
  • 1/8 teaspoon ground nutmeg and salt to taste in blender container.
  • Cover; blend until smooth.
  • Add 1/2 cup vegetable oil in a thin stream until blended.
  • Makes about 1 cup.

Directions

  • Stir together grated peels, brown sugar, cumin, coriander, salt, chili powder, cayenne pepper and black pepper in bowl.
  • Rub on both sides of salmon.
  • Let stand for 5 minutes.
  • Grill or broil salmon, about 5 minutes each side or until desired doneness.
  • Remove salmon from heat.
  • Grill or broil onion, portobello and tomato.
  • Divide salad on two plates.
  • Divide salmon between plates and garnish with red onion, portobello slices, tomato and cucumber slices.
  • Drizzle with Apple Balsamic Vinaigrette to taste.
  • Refrigerate any remaining dressing.