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Blood Orange Salmon Salad With Orange Dill Dressing

This Blood Orange Salmon Salad is a refreshing masterpiece! Packed with flavor, it’s perfect for impressing your guests or enjoying a light lunch.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

Ingredients

  • 4 fillets salmon (skin on or off, based on your preference)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 cups black rice
  • 3/4 cup green split peas
  • 1/2 teaspoon salt
  • 2 3/4 cups water, stock, or broth
  • 1 blood orange juice (about 1/3 cup)
  • 1 shallot minced
  • 2 tablespoons fresh dill (minced)
  • 1 teaspoon lemon juice
  • 1/2 teaspoon mustard
  • 1 teaspoon honey
  • 1/4 cup olive oil
  • pinch salt
  • pinch pepper
  • 1/2 cup blood orange segments (cut up)
  • 1/3 cup feta cheese (crumbled)
  • 1/4 cup pine nuts (toasted)

Instructions

  • Begin by rinsing the black rice and green split peas under cold water. In a medium saucepan, combine them with 2 3/4 cups of water or broth and 1/2 teaspoon of salt. Bring to a boil, then reduce to a simmer and cover. Cook for about 30-35 minutes or until the rice and peas are tender. Once cooked, fluff with a fork and set aside to cool.
  • While the grains are cooking, season the salmon fillets on both sides with salt, pepper, oregano, and garlic powder. The seasoning will enhance the natural flavors of the salmon, contributing to the overall deliciousness of the Blood Orange Salmon Salad With Orange Dill Dressing.
  • In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Once hot, add the salmon fillets, skin-side down (if applicable). Cook for about 4-5 minutes on each side, depending on the thickness of the fillets, until the salmon is golden brown and cooked through. Remove from the skillet and let it rest for a few minutes before flaking into large pieces.
  • In a mixing bowl, whisk together the juice of 1 blood orange, minced shallot, minced dill, lemon juice, mustard, honey, and 1/4 cup of olive oil. Season with a pinch of salt and pepper to taste. This dressing is the star of the show, bringing together the vibrant flavors of the salad.
  • In a large serving bowl, combine the cooled black rice and green split peas. Gently fold in the blood orange segments and flaked salmon. Drizzle the orange dill dressing over the top and toss gently to combine, ensuring everything is well-coated in that zesty goodness.
  • To finish, sprinkle crumbled feta cheese and toasted pine nuts over the salad for added flavor and crunch. Serve immediately or let it chill in the fridge for a refreshing cold salad experience.

Equipment

  • Large Skillet
  • Medium Saucepan
  • Mixing Bowl
  • Sharp Knife
  • Serving Platter

Notes

  • For a vegetarian option, substitute the salmon with grilled tofu or chickpeas.
  • Use quinoa instead of black rice for a different grain option.
  • For a nut-free version, omit the toasted pine nuts or replace them with pumpkin seeds.