Grilled Salmon Salad with Mandarin Oranges
¾ cup light extra virgin olive oil
1/3 cup mandarin orange syrup or orange juice (prefer a mixture of syrup and juice)
¼ cup red wine vinegar
¼ teaspoon each: salt and pepper
1 teaspoon dried or 2 tablespoons finely minced, fresh basil
1 tablespoon dried Italian spices
Mix all of the ingredients in a small canning jar, cover and shake to incorporate all of the ingredients.
Lightly coat 1 pound of fresh salmon with olive oil and salt and pepper to taste.
Grill salmon over medium heat approximately 3-4 minutes on each side and remove from heat to a platter.
Small red onion, diced fine
1 small can, drained Mandarin oranges or fresh oranges, peeled & segmented
1/4 cup sliced, toasted almonds (optional)
How to Toast Almonds:
In a medium sized frying pan on low heat, stirring often so the almonds don’t brown too quickly; gently toast almonds until fragrant and golden.
To Make Salad
Wash and dry salad greens, arrange on platter
Sprinkle red onions over greens
Slice salmon into bite size pieces, place on lettuce
Drain mandarin oranges, reserving syrup and place oranges on top of salmon.
Gently toss to mix and drizzle vinaigrette over salad. Sprinkle toasted almonds and serve!