Broiled Salmon with Citrus Salad Recipe

This recipe for Broiled Salmon with Citrus Salad is the perfect fresh, flavorful, light summer meal.

Sizzlefish salmon has a mild, deliciously rich flavor with a delicate flaky flesh. We leave the skin on the bottom of our salmon fillet portions for two reasons: first, some of the highest omega-3 levels are found in the flesh along the central "fat line" next to the skin. Second, cooking this delicate fish with the skin side down as it finishes will help keep it moist throughout for a perfect presentation. As you finish cooking, you can easily separate the skin from the fillet as you remove it from the pan or grill, as we did in this recipe.

Now, let’s talk about this recipe. First of all, it could not be simpler to put this together. Simply make the vinaigrette, baste the salmon before broiling it and assemble the citrus salad components while the salmon broils. Easy, right? Not only is it easy, but this meal is incredibly fresh, vibrant and bursting with flavor. The combination of the citrus vinaigrette marries beautifully with the hearty rich flavors of the salmon fillets giving you a beautiful meal that is perfect for a relaxing summer night, yet perfectly suitable for a fancy meal to impress someone special. 

Broiled Salmon with Citrus Salad

Prep Time: 20 minutes 

Cook Time: 10 minutes 

Total Time: 30 minutes 

Yield: 4 servings

Ingredients

• 4 Sizzlefish Salmon Fillets
• 2 TBSP Vinaigrette

For the vinaigrette:

• 3 TBSP Lemon Juice
• 2 TBSP Blood Orange Juice
• 2 TBSP Balsamic vinegar
• 1 TBSP Honey
• 1 TBSP Dijon mustard
• 1 tsp Fresh Thyme
• 1/16 tsp garlic powder
• Himalayan Salt, to taste
• Freshly Ground Black Pepper, to taste
• 1 TBSP extra virgin olive oil

 For the salad:

• 2 Blood oranges, peeled and sliced
• 1 Navel Orange, zested, peeled and sliced
• 1 lb Fresh Asparagus, shaved into long strands
• 2 TBSP Hazelnuts, coarsely chopped
• Himalayan Salt, to taste
• Freshly Ground Black Pepper, to taste

Instructions

To make the vinaigrette: In a small bowl or jar with a lid, combine the lemon juice, blood orange juice, balsamic vinegar, honey, Dijon mustard, fresh thyme, garlic powder, Himalayan salt, freshly ground black pepper, and extra virgin olive oil. Whisk or shake the closed jar to mix well.

To cook the salmon: Preheat the broiler with the oven rack about 6 inches from the heat source. Line a baking sheet with foil. Lightly oil the foil. Place the salmon fillets, skin side down, on the prepared foil-lined baking sheet. Baste the fillets with the vinaigrette and sprinkle with salt and pepper to taste. Place the salmon fillets under the broiler and cook for 10 minutes or until the fillets reach an internal temperature of 145 degrees.

To assemble the salad: Place the salmon fillets on the side of the plate. Arrange the sliced citrus and shaved asparagus on the other side of the plate. Drizzle the vinaigrette over the salad and finish with chopped hazelnuts. Serve immediately.