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.
Salmon is so versatile and a simple, rustic salad served with crusty bread is a nice change of pace from grilled or roasted salmon fillets. Don’t let the bright zesty flavours fool you into thinking this is a light dish that needs a lot of other dishes to fill up your family or guests. In fact, it is quite substantial with its multiple layers. And, it’s super healthy and pretty low in calories.
The lemon and orange essence is fairly intense (yum), so feel free to reduce the amount of zest a bit if you like the citrus flavours more subtle. The recipe includes some sweet spicy Thai sauce (I use President’s choice brand ‘memories of’) which balances the tangy-ness of the citrus and adds a nice kick. You can, however, reduce the heat by using honey or maple syrup in the tomato-citrus sauce instead.
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.
This is a perfect salad for a lazy summer afternoon or evening or a brunch event. The whole thing is ready in 30 minutes or you can make the various parts ahead and just assemble it right before serving. Stress free and delicious!
Variations and Substitutes
- Use shrimp or rainbow trout instead of salmon.
- Add orange sections to the salad.
- Use green beans instead of asparagus.
- Add a 1/4 cup chopped olives