Description
Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.
Ingredients
- ¾ cup Marie’s® Balsamic Vinaigrette, divided
- ½ teaspoon freshly ground black pepper
- 2 tablespoons honey
- 2 teaspoons orange liqueur (such as Grand Marnier®) (Optional)
- 1 large navel orange
- 4 (5 ounce) salmon fillets
- Sea salt to taste
- 1 (5 ounce) package spring salad greens
- 1 pound slender asparagus – lightly steamed, chilled, and cut on the diagonal into 2-inch pieces
- 1 small fennel bulb, stalks and core removed, thinly sliced
- 1 (3 ounce) package shaved Parmesan cheese
Instructions
- Combine 1/4 cup Marie’s Balsamic Vinaigrette
- pepper
- honey
- and orange liqueur to make glaze. Zest orange and add to the glaze.
- Slice peel off orange
- removing all of white pith. Slice oranges into rounds
- then into quarters. Reserve.
- Preheat the oven’s broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon
- brushing often with glaze until cooked
- about 8 minutes. Do not turn.
- Toss spring mix with asparagus
- fennel
- and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 4