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Blood Orange Salmon Salad With Orange Dill Dressing. Hearty, easy, filling, fresh, zesty and ultra delicious salad meal! The blood oranges take this salad to a whole new level!

Blood Orange Salmon Salad with Orange Dill Dressing

Make the most of blood orange season and infuse it in this Blood Orange Salmon Salad with Orange Dill Dressing served over black rice! This big salmon salad plate is hearty, filling, good for you and seriously delicious!! Every bite is burst of flavors and textures. I've cooked the salmon over the stove, but you can certainly throw it on the grill too! Black rice is cooked with green split peas for extra protein and fibre and the zesty fresh orange dressing takes the salad to a whole new level! 

Course Salad
Cuisine American
Keyword blood orange salmon salad, orange dill dressing, salmon salad with blood orange
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 servings
Calories 914 kcal
Author Mahy

Ingredients

For the Salmon:

  • 4 salmon fillets with skin on or off depending on your choice
  • 1/2 teaspoon each of salt and pepper
  • 1 teaspoon of oregano
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of olive oil

For the Black Rice:

  • 1 tablespoon of unsalted butter
  • 1 1/2 cups of black rice
  • 3/4 cup of green split peas
  • 1/2 teaspoon of salt
  • 2 3/4 cups of water stock or broth

For the Dressing:

  • Juice of 1 blood orange-about 1/3 cup
  • 1 shallot minced
  • 2 Tablespoons of minced fresh dill
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of mustard
  • 1 teaspoon of honey
  • 1/4 cup of olive oil
  • pinch each of salt and pepper

Extra:

  • 1/2 cup of Blood orange segments cut up
  • 1/3 cup of crumbled feta cheese
  • 1/4 cup of toasted pine nuts

Instructions

  1. Make the rice: Heat the butter in a 3-4 quart pot over medium high heat. When the butter melts, add in the rice and peas and sautee for a minute. Season with the salt, add the liquid of your choice and let that come to a boil. Once it starts to boil, drop the heat to the lowest setting, cover the pot and let the rice and peas cook for 30-45 minutes until all liquid is absorbed.
  2. In the meantime, make the dressing by mixing all ingredients in a small bowl or in a container.
  3. For the salmon, preheat a skillet over medium high heat. Season the fillets on both sides with the salt, pepper, oregano and garlic powder. Add olive oil to the skillet and add in the salmon fillets. Sear the salmon for 2 minutes on each side, then lower the heat to low and cover the skillet. Use a lid or foil if you don't have a lid for your skillet. Let the salmon cook all the way through for an extra 5-8 minutes (depending how well you like your salmon to be cooked). Once the salmon is cooked, drizzle about half a teaspoon of the dressing over each fillet.
  4. Assemble the salad: Toss the rice and peas with 2 tablespoons of the dressing and divide that between four plates. Add the blood orange segments, feta and pine nuts to the rice and toss slightly. Put a fillet of salmon over each plate of rice and drizzle more of the dressing over the salad.
  5. Enjoy! :)
Nutrition Facts
Blood Orange Salmon Salad with Orange Dill Dressing
Amount Per Serving
Calories 914 Calories from Fat 378
% Daily Value*
Fat 42g65%
Saturated Fat 9g56%
Cholesterol 112mg37%
Sodium 533mg23%
Potassium 1462mg42%
Carbohydrates 84g28%
Fiber 13g54%
Sugar 9g10%
Protein 52g104%
Vitamin A 329IU7%
Vitamin C 15mg18%
Calcium 140mg14%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.