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Sea Cuisine

Citrus Herb Rubbed Atlantic Salmon Salad

Learn how to make a homemade vinaigrette to amp up a salad so yummy AND pretty, it’s almost too good to eat. Almost…
Serves: 2


  • 1 package Sea Cuisine Smart Flavor Citrus Herb Rubbed Atlantic Salmon
  • 1 blood orange, sliced thin with rind *These guys are sometimes hard to find, so you could sub a navel orange instead
  • 1 lemon, sliced thin with rind
  • 1 lime, sliced thin with rind
  • 1 garlic clove, sliced thin
  • 1 beet, sliced thin
  • 4 radishes, sliced thin
  • 3 cups salad greens of choice *Our favorite is baby kale because it's jam packed with nutritional benefits!
  • ½ shallot, minced
  • ¼ cup Champagne vinegar
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. fresh orange juice
  • ¾ cup extra virgin olive oil
  • salt and pepper, to taste
  1. Place frozen Atlantic Salmon on a foil-lined and lightly greased baking pan. Arrange citrus and garlic on top of and around the fillets. Bake according to package instructions, set aside to cool, then gently flake apart the Salmon with a fork.
  2. While the Atlantic Salmon bakes, start making your vinaigrette. Whisk together the vinegar, juices, and shallot until combined. Then, slowly whisk in the olive oil until combined. Season to taste with salt and pepper. *Feel free to add in a pinch of minced fresh or dry herbs if you have them on hand, like parsley or thyme.
  3. Toss salad greens, beet slices, radishes, and dressing together in a salad bowl. Serve salad topped with chilled Salmon, add a few citrus slices, and drizzle with homemade vinaigrette. Dig in!
  4. For the best food quality and safety, cook fish to a minimum internal temperature of 155°F.