I’m not even sure if this salad tastes good, but it sure looks pretty! But honestly, with homemade blood orange vinaigrette and Laura Siefke’s honey bourbon salmon glaze, how could it not be tasty?
Using a jar with a lid is a super easy way to shake up a quick vinaigrette!
Honey Glazed Salmon with Citrus + Fennel Salad
Servings: 4-6 / Prep time: 20 min / Cook time: 10-12 min
Ingredients:
1.5 -2 lbs of salmon fillets
salt + pepper
Laura’s Honey Bourbon glaze:
1 cup bourbon
2/3 cup brown sugar
1 clove garlic
1 TB white balsamic vinegar
1 TB Worcestershire sauce
2 TB honey
1/2 tsp ground mustard
Citrus + Fennel Salad:
2 5oz bags of field greens
3 blood oranges
1 small bulb of fennel
1 small pkg blueberries
Blood orange vinaigrette:
1/8 cup blood orange juice
1/8 cup lemon juice
1/2 cup evoo
2 TB white balsamic vinager
salt + pepper
1. Combine all glaze ingredients in a small sauce pan. Bring to a boil and let reduce to half – approximately 10 minutes. Set aside.
2. Combine all ingredients for vinaigrette in a jar. Place a lid on the jar and shake to combine ingredients.
3. Season salmon with salt and pepper. Arrange salmon fillets on a baking sheet lined with parchment, skin side up. Broil on high for 5-6 minutes on each side.
4. While salmon is broiling, peel and slice the blood oranges and thinly slice the fennel. Toss field greens in vinaigrette. Arrange greens, fennel, blood oranges, and blueberries on plates.
5. When salmon is finished, spoon on a generous amount of glaze (may need to be warmed) and serve over salad.
