Grilled Salmon with Citrus Salsa and Baby Greens A fresh and healthy dinner.
2 oranges, peeled, cored and chopped,
1/4 cup finely chopped red onion,
5 basil leaves, thinly sliced,
1 tsp plus 3 tbsp extra virgin olive oil,
Salt and freshly ground black pepper,
2 tbsp orange juice,
1 tsp seasoned rice-wine vinegar,
1 tsp Dijon-style mustard,
4 (5 to 6 oz) salmon filets,
1 pkg (5 oz) DOLE® Sweet Baby Lettuces,
1/2 bulb fennel, thinly sliced,
Step 1: Combine oranges, onion, basil and oil in medium bowl; season with salt and pepper. Mix orange juice, vinegar, and mustard in small bowl. Whisk in oil; season with salt and pepper.
Step 2: Season salmon fillets with salt and pepper. Lightly brush grill with oil. Grill salmon, turning once, until just cooked through, about 10 to 12 minutes, depending on thickness.
Step 3: Combine salad blend and fennel in large bowl; add vinaigrette and gently toss to coat. Arrange salad on plates with salmon fillets. Spoon orange salsa over top of salmon.