Tangy Orange & Salmon Salad
Recipe furnished by Litehouse, Inc.
- 4 Frozen salmon cakes substitute boneless, skinless chicken breasts
- 1 Romaine heart chopped
- 2 C. Baby spinach leaves just over ¼ Lb.
- 1 Navel orange peeled and chopped (substitute 4 oz. can mandarin oranges, drained)
- 1/2 Small red onion thinly sliced in rings
- 1 Ripe avocado diced
- 1/2 C. Frozen peas thawed
- 1/2 C. Tangy Orange Citrus Dressing
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Heat a medium skillet over medium high heat. Add salmon cakes and cook about 3 minutes on each side until golden brown and cooked through. Combine greens, chopped orange, peas, avocado and red onion in a salad bowl. Add in Tangy Orange Citrus Dressing. Dress and toss salad. Season with salt and pepper, divide among 4 plates. Top salads with warm salmon cakes.
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Add salmon cakes and cook about 3 minutes on each side until golden brown and cooked through.
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Combine greens, chopped orange, peas, avocado and red onion in a salad bowl.
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Add in Tangy Orange Citrus Dressing. Dress and toss salad.
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Season with salt and pepper, divide among 4 plates.
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Top salads with warm salmon cakes.
Recipe furnished by Litehouse, Inc.