Citrus-Marinated Salmon

Citrus-Marinated Salmon
4 from 1 ratings
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.
  • 1 naval orange
  • 1 lemon
  • 1 filet of salmon, about 1 1/2 to 2 pounds
  • 1/4 cup chopped shallots
  • 1 clove garlic
  • 4 tablespoon balsamic vinegar
  • 6 tablespoon 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 cup washed baby salad greens
  • 1 medium cucumber, seeded and sliced
  • 12 cherry tomatoes, cut in half
  1. 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.
  2. 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.
  3. 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.
  4. 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.