Preparation Instructions

COOK FISH: Cook Wild Salmon Seasoned Grill according to package directions of your choice (we used the baking method).

MAKE VINAIGRETTE: In a small bowl, whisk together vinegar, mustard, orange juice, honey, shallots, and olive oil. Salt and pepper to taste. Reserve 2 teaspoons of dressing to drizzle over fish.

MAKE SALAD: In a large serving bowl, toss farro, brussels sprouts, kale, dates, apple, almond slices, Parmesan, and zest from orange together with the remaining dressing.

TO SERVE SALMON HARVEST SALAD: Serve in one large bowl topped with salmon or divide into individual bowls. Drizzle salmon with reserved vinaigrette and garnish with pomegranate arils.

PRO TIP: Sub pears for apples and walnuts for almonds.


  • 2 Wild Salmon Seasoned Grill fillets
  • 1 Tbsp. rice vinegar or sherry vinegar
  • 1 tsp. Dijon mustard
  • Juice and zest of 1 small orange, divided
  • 1/2 tsp. honey
  • 1/2 tsp. finely diced shallot
  • 3 Tbsp. olive oil
  • 1 cup cooked farro
  • 1/2 cup thinly sliced brussels sprouts
  • 2 cups thinly sliced Lacinato kale (dinosaur kale)
  • 2 dates, pitted and chopped
  • 1 small apple, cored and sliced thinly
  • 1 Tbsp. almond slices, toasted
  • 2 Tbsp. finely grated Parmesan cheese
  • 2 Tbsp. pomegranate arils (optional)
  • Kosher salt
  • Coarsely ground black pepper

Prep Time
45 minutes

Serving Size

Additional Product Options
You can also use:
Atlantic Salmon Seasoned Grill
Wild Salmon Steakhouse

Drink Pairings


Vodka Cranberry

Red Ale

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Salmon Harvest Salad
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