Salmon Salad with Can-Can Orange Vinaigrette

This is one of the salads we served our students in a recent class.  We had a request to publish this recipe for the May Dare to Pair contest!  What wine would you serve with this great warm weather salad?

Salmon Salad with Orange Vinaigrette

  • Servings: 4 main-course salads
  • Difficulty: intermediate
  • Print



1 package of mixed greens

1 lb wild caught salmon or farmed salmon

1 cup of strawberries, washed

1/2 cup of blueberries, washed

2 tbsp Absinthe Orange Marmalade from Deliciousness  (you can substitute 2 tbsp of any orange marmalade and add 1 – 2 tsp of  Absinthe)

The salad greens I used were kale, shaved brussel sprouts and shaved broccoli stems. Any mixed greens would work for this salad.


Wash all greens well, drain and lay out on paper towels to slightly dry. 

Cut Salmon into 4 portions, remove skin if it is still on the fish, and coat the top with the Marmalade.

Bake the fish in a 350°F oven for 10 minutes until firm to the touch.  The rule of thumb for cooking fish is 10 minutes per inch of thickness.  Don’t overcook the fish.  It should still be slightly springy in texture in the center of the fish when you touch it.

Cut the strawberries into quarters.

Remove fish and cool.

Place greens on a plate, sprinkle on the strawberries and blueberries. Place the fish on top of the salad.

Can-Can Orange Balsamic Vinaigrette


1/4 cup of Can-Can Orange Balsamic Vinegar from EVVO Marketplace in Denver (substitution: 2 tbsp each of olive oil and orange juice, optionally add 2 tsp absinthe)

1/8 cup of light olive oil

1/4 tsp black pepper

1/2 tsp salt

1/2 tsp dried thyme


In medium bowl, combine ingredients until consistent.

Drizzle the vinaigrette over the salads.

Salmon Salad #1

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