Tangy Orange & Salmon Salad

Salmon Cakes Salad 0

Recipe furnished by Litehouse, Inc.

Salmon Cakes Salad 0
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Tangy Orange & Salmon Salad
Servings: 4 servings
Ingredients
  • 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
Directions

  1. 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.

  2. Add salmon cakes and cook about 3 minutes on each side until golden brown and cooked through. 

  3. Combine greens, chopped orange, peas, avocado and red onion in a salad bowl. 

  4. Add in Tangy Orange Citrus Dressing. Dress and toss salad. 

  5. Season with salt and pepper, divide among 4 plates. 

  6. Top salads with warm salmon cakes.

Recipe Notes

Recipe furnished by Litehouse, Inc.

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