Grilled Salmon with Citrus Salsa and Baby Greens

GD Star Rating
  • 4
  • 35 Min.


  • 2 oranges, peeled, cored and chopped
  • 1/4 cup finely chopped red onion
  • 5 basil leaves, thinly sliced
  • 1 teaspoon extra virgin olive oil
  • Salt and freshly ground black pepper
  • 2 tablespoons fresh orange juice
  • 1 teaspoon seasoned rice wine vinegar
  • 1 teaspoon Dijon-style mustard
  • 3 tablespoons extra virgin olive oil
  • 4 (5 to 6 oz.) salmon fillets
  • 1 pkg. (5 oz.) DOLE® Baby Spinach with Tender Reds
  • 1/2 bulb fennel, thinly sliced


  • Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper.
  • Mix orange juice, vinegar, and mustard in small bowl.
  • Whisk in oil; season with salt and pepper.
  • Season salmon fillets with salt and pepper.
  • Lightly brush grill with oil.
  • Grill salmon, turning once, until just cooked through, about 10 to12 minutes, depending on thickness.
  • Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat.
  • Arrange salad on plates with salmon fillets.
  • Spoon orange salsa over top of salmon.