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.
Ingredients
- 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
2
Additional Product Options
You can also use:
Atlantic Salmon Seasoned Grill
Wild Salmon Steakhouse
Drink Pairings
Beaujolais
Vodka Cranberry
Red Ale
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