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.
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 Salmon Salad with 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.
Here’s a few other salmon dishes you might like: