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.
This salad is a nice change of pace from grilled or roasted salmon fillets. Don’t let the bright zesty flavors 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 low in calories.
The lemon and orange essence is fairly intense so feel free to reduce the amount of zest. The recipe includes 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.
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. Stress free and delicious!
Tailor To Your Taste
- 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
- 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
- You can make the various parts of the salad ahead and just assemble it right before serving.
Warm Salmon Salad with Spicy Tomato Citrus Sauce Recipe
- 1/2 cup Quinoa
- 3/4 cup water
- 1/4 tsp salt
Salmon and Salad
- 1 lb salmon (about 2-3 fillets)
- salt and pepper to taste
- 2 tbsp 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 tsp orange zest
- 2 tbsp fresh orange juice
- 1 tsp lemon zest
- 2 tsp juice from lemon
- 2 tbsp Sweet Thai chili sauce
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp chopped parsley
- 2 tbsp roasted nuts
- 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.
Other salmon dishes you might like: