A healthy, light and crisp salad, perfect for Autumn!
Serves 4
Ingredients
- 1 ¼ lb. skin-on salmon filet, cut into 4 portions
- ¼ C. NEOO Blood Orange EVOO, divided
- 3 tbsp. NEOO Aged Maple Balsamic, divided
- 1 tbsp. Dijon mustard
- 1 small garlic clove, finely grated
- 1 tbsp. shallot, finely minced
- ½ tsp. salt, divided
- ¼ tsp. black pepper
- ¾ C. quinoa, rinsed
- 1 ½ C. water
- 1 small fennel bulb, cored and thinly sliced
- ½ lemon, juiced
- 2 tbsp. NEOO Blood Orange EVOO
- Sprinkle of salt and pepper
- 1 small radicchio, thinly sliced
- Arugula or mixed greens
- 1 Honeycrisp apple, cored and thinly sliced
- Walnuts, roughly chopped
Method
Preheat the oven to 425° F. Line a rimmed baking sheet with parchment paper or foil.
Prepare the marinade: Whisk 2 tablespoons Blood Orange EVOO, 2 tablespoons Maple Balsamic, Dijon mustard, garlic, shallot, ¼ teaspoon salt and black pepper. Reserve 2 tablespoons in a separate bowl for the dressing.
Prepare the pickled fennel: Add fennel, lemon juice, 2 tablespoons of Blood Orange EVOO into a bowl. Sprinkle lightly with salt. Toss to combine. Set aside.
Prepare the salmon: Place salmon skin-side down on the pan. Brush the top with the remaining marinade and let it stand for 10 minutes. Discard any marinade that contacted raw fish.
Prepare the quinoa: Combine the quinoa, water and remaining ¼ teaspoon of salt in a saucepan. Bring to a boil, cover, reduce to low heat and simmer for 15 minutes. Remove from heat, rest covered for 5 minutes and fluff and cool slightly.
Roast the salmon for 10-14 minutes, depending on the thickness, until it flakes easily. Let it rest.
Whisk the reserved clean dressing with the remaining 2 tablespoons of Blood Orange EVOO and 1 tablespoon Maple Balsamic
Assemble: Divide the quinoa, fennel, and apple among four bowls. Top with salmon, drizzle with dressing and top with walnuts!
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