Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette

If you have roughly 45 minutes to spend in the kitchen, Grilled Salmon Salad With Blood Orange Cilantro Vinaigrette might be an outstanding gluten free, dairy free, paleolithic, and primal recipe to try. One serving contains 252 calories, 34g of protein, and 11g of fat. For $4.45 per serving, you get a main course that serves 4. This recipe from Foodista has 1 fans. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up greens, cucumber, salmon steaks, and a few other things to make it today. With a spoonacular score of 32%, this dish is rather bad. Try Grilled Salmon and Grapefruit Salad with Blood Orange Vinaigrette, Blood Orange Salad + Ginger and Cayenne Blood Orange Vinaigrette, and Persimmon Salad with Blood Orange Vinaigrette for similar recipes.

Instructions

1. Place salmon steaks over aluminum foil on a heated grill.
2. Brush with Blood Orange Cilantro Vinaigrette and sprinkle with salt and pepper.
3. Grill for 6-9 minutes on each side.
4. Wash mixed greens and place about a handful on each plate.
5. Wash and half grape tomatoes and sprinkle over greens.
6. Slice cucumber and lay over the greens.
7. Peel and julienne jicama and place over the greens.
8. Arrange each slice of salmon over the greens and slice.
9. Spoon the Avocado Corn Salsa over the salmon, and drizzle Blood Orange Cilantro Vinaigrette over the salad.
10. Avocado Corn Salsa and Blood Orange Cilantro Vinaigrette are listed as separate recipes in my recipe file.