Two Kooks » All Recipes » Fish and Seafood » Warm Salmon Salad with Tomato Citrus Sauce

Warm Salmon Salad with Tomato Citrus Sauce

This rustic Warm Salmon Salad with Tomato Citrus Sauce served on a bed of greens, quinoa and asparagus makes a healthy, delicious, fresh spring/summer meal.

It’s a nice change of pace from grilled or roasted salmon fillets, super healthy and low in calories. Don’t let the term ‘salad’ mislead you as the dish is very substantial with its multiple layers.

warm tomato salmon with citrus over spinach

 

The recipe serves 2 giant eaters (like my husband) or 4 lighter eaters. Because you end up with quite a bit of sauce – one cup – you can easily add more quinoa, greens and/or salmon to stretch the dish to feed a couple more people.

The lemon and orange essence is fairly intense so feel free to reduce the amount of zest. The recipe includes sweet spicy Thai sauce which balances the tangy-ness of the citrus and adds a nice kick.

This is a perfect salad for a lazy summer afternoon/evening or a brunch event.  The whole thing is ready in 30 minutes. Stress free and delicious.

Tailor To Your Taste

Lots of variations are possible with this warm salmon salad.

  • Use shrimp  or rainbow trout instead of salmon.
  • Instead of roasting the salmon, try the sous vide method in our sous vide salmon recipe. Use the spicy tomato citrus sauce from this recipe.
  • Add orange sections to the salad.
  • Alter the garnishes with homemade garlic croutons or chopped green onions (instead of nuts and parsley).
  • Use green beans instead of asparagus.
  • Add a 1/4 cup chopped olives
  • You can reduce the spiciness by using honey or maple syrup in the tomato-citrus sauce instead of the Thai chili sauce.

Make Ahead Warm Salmon Salad

  • Make the various parts of the salad ahead and just assemble it right before serving.
warm tomato salmon with citrus over spinach
Print Recipe Pin Save Recipe

Rate this recipe here

5 from 9 votes

Warm Salmon Salad with Tomato Citrus Sauce Recipe

This rustic Warm Salmon Salad with Spicy Tomato Citrus Sauce served on a bed of greens, quinoa and asparagus makes a healthy, delicious, fresh spring/summer meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 3 (or 4 smaller portions)

Ingredients

Quinoa

  • 1/2 cup Quinoa
  • 3/4 cup water
  • 1/4 teaspoon salt

Salmon and Salad

  • 1 pound salmon (about 2-3 fillets)
  • salt and pepper to taste
  • 2 tablespoon sweet Thai chili sauce
  • 3 cups baby romaine lettuce (or other greens)
  • 1 cup roughly chopped asparagus spears

Tomato Citrus Sauce

  • 1 1/2 cup cherry tomatoes cut in half (or chopped plum tomatoes)
  • 2 teaspoon orange zest
  • 2 tablespoon fresh orange juice
  • 1 teaspoon lemon zest
  • 2 teaspoon juice from lemon
  • 2 tablespoon Sweet Thai chili sauce
  • 2 tablespoon olive oil
  • 1/2 teaspoon salt

Garnishes

  • 2 tablespoon chopped parsley
  • 2 tablespoon roasted nuts

Instructions

  • Preheat oven to 425F.
  • MAKE THE QUINOA: Rinse quinoa under running water. Place rinsed quinoa, salt and water in a small saucepan. Cover and bring to a boil. Reduce to low and simmer for 15 minutes until water is absorbed. Let stand 5 minutes. Fluff with a fork.
  • ROAST THE SALMON: While the quinoa is cooking, line a pan with foil and spray with oil. Place salmon and asparagus on the pan and generously sprinkle with salt and pepper. Drizzle asparagus with a teaspoon of oil. Spread sweet Thai chili sauce on top of salmon. Roast for 9-11 minutes (estimate 10 minutes per inch of thickness) just until salmon is cooked through but still slightly translucent (darker pink) on the inside for medium rare.
  • MAKE THE SAUCE: While salmon is cooking, heat oil on medium in a saucepan. Add all other sauce ingredients and cook for about 3 minutes just until tomatoes start to break down a little. Taste and adjust seasonings.
  • PLATE THE SALMON SALAD: In a wide mouth bowl, place baby romaine lettuce. Top it with quinoa and asparagus. Remove skin on salmon (if there is any) and break salmon into bite sized pieces. Lay it over the top. Drizzle about half the warm tomato citrus sauce over the salmon. Garnish with parsley and roasted nuts. Pass the rest of the sauce at the table.

Recipe Notes

Make Ahead: You can make the various parts of the salad ahead and just assemble it right before serving. 
Tried this recipe?We'd love you to rate it above under 'rate this recipe' or in the comment section below. Thanks!

Here’s a few other salmon dishes you might like:

Coconut Curry Salmon (30 Minutes)

coconut curry salmon on top of rice on black plate.
Salmon gets an Asian flare in this coconut curry salmon dish. It makes a spicy, flavorful, delicious meal in just 30 minutes. Great for a busy weeknight or company.
Get the recipe

Stuffed Salmon With Lemon Ricotta

glazed stuffed salmon with ricotta on plate with beans.
Stuffed salmon with lemon ricotta is elegant comfort food with a kick. Delicious moist salmon with a creamy, lemony filling and a spicy sweet chili drizzle in 30 minutes.
Get the recipe

Canadian Maple Cedar Plank Salmon

This rich, mildly smoky Canadian Maple Cedar Plank Salmon is glazed with maple syrup, balsamic, grainy mustard, butter & garlic.  Easy and mouthwatering!
Get the recipe

Simple Herb Stuffed Salmon Recipe

fillet of salmon with roasted with herbs on plate with lemon
This herb stuffed salmon recipe is infused with green herbs, lemon and wine to create a delicious main dish. Succulent, healthy and ready in 20 minutes.
Get the recipe

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating