Citrus-Marinated Salmon

Citrus-Marinated Salmon
Contributor
Whole Foods Market

Three kinds of olives join two varieties of bell peppers to create a flavorful dressing for baby salad greens. Top with grilled citrus salmon for a delicious light summer meal.

4
Servings
1089
Calories Per Serving
Deliver Ingredients

Ingredients

For the salmon

  • 1 naval orange
  • 1 lemon
  • 1 filet of salmon, about 1 1/2 to 2 pounds
  • 1/4 Cup chopped shallots

For the dressing

  • 1 clove garlic
  • 4 Tablespoons balsamic vinegar
  • 6 Tablespoons extra-virgin olive oil
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon rosemary leaves
  • 1/2 Cup pitted black olives
  • 1/2 Cup Kalamata olives
  • 1/4 Cup pitted green olives
  • 1 red pepper, seeded and cut into quarters
  • 1 green pepper, seeded and cut into quarters
  • 4 Cups washed baby salad greens

For the salad

  • 1 medium cucumber, seeded and sliced
  • 12 cherry tomatoes, cut in half

Directions

For the salmon

In a container for marinating, zest orange and lemon. Slice orange and lemon in half and squeeze out all juice. Remove any seeds. Add juice to zest. Place salmon fillet in marinade. Cover and refrigerate for 1 to 2 hours.

Heat the grill to medium-hot. Grill for about 10 minutes per inch of thickness. Turning is not necessary. Salmon is done when it turns a light pink color throughout.

For the dressing

In the bowl of a food processor, combine shallots, garlic, vinegar, olive oil, salt, pepper, and rosemary. Blend for just a few seconds. Add olives and bell peppers. Pulse until finely diced.

For the salad

In a large serving bowl, toss salad greens with cucumbers and tomatoes. Add diced vegetables from the food processor. Slice salmon fillet into small strips and decoratively lay on top of salad.

Nutritional Facts

Total Fat
31g
44%
Sugar
32g
36%
Saturated Fat
21g
88%
Cholesterol
6mg
2%
Carbohydrate, by difference
177g
100%
Protein
28g
61%
Vitamin A, RAE
11µg
2%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
32mg
3%
Choline, total
49mg
12%
Fiber, total dietary
2g
8%
Folate, total
32µg
8%
Iron, Fe
1mg
6%
Magnesium, Mg
107mg
33%
Manganese, Mn
2mg
100%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
287mg
41%
Selenium, Se
19µg
35%
Sodium, Na
1377mg
92%
Water
74g
3%
Zinc, Zn
2mg
25%

Salmon Shopping Tip

A fresh fish should not smell fishy nor have milky, opaque eyes; it should have bright red gills, firm flesh, and a tight anal cavity.

Salmon Cooking Tip

Whole fish should be stored upright in ice in the refrigerator.

Salmon Wine Pairing

Pinot gris/grigio, sauvignon blanc, sémillon, albariño, or rosé with most cooked salmon dishes; pinot noir with salmon in red wine or other strong sauce; grüner veltliner, rosé, or vintage or non-vintage champagne or sparkling wine with smoked salmon.