Sometimes you just wing it and end up with something just amazingly delicious. This Salmon, Spinach, Mandarin Orange Salad is one of those times. We had leftover, grilled wild sockeye salmon and it was too delicious to waste. I tend to cook wild sockeye at least two or three times per month, no matter the time of year. We love it, and salmon is so nutritious, which is a bonus.
Leftover Salmon; Perfect for a Salad
As usual, there were leftovers. We didn’t feel like sandwiches, so we threw together some great ingredients to make a salad one afternoon for lunch. I think we tend to eat fewer salads during the winter, replacing them with warm and hearty dishes. But salads are great at any time of year because they’re convenient, versatile and so nutritious. It’s important to choose sustainably caught, ocean-friendly fish when shopping. Look for the Ocean Wise symbol.
Oranges + Salmon = Delicious
And there’s always something seasonal, like this winter’s mandarin oranges, that can go so perfectly into a salad like nothing else can.
Mandarin oranges are for many of us, to me for sure, an essential part of the Christmas season. We are surrounded by an endless array of sweet, sugary treats and rich, decadent foods and drinks at this time of year. But there is that one, simple, healthy treat that everyone loves, that little mandarin orange.
We tossed the mandarin segments, grilled salmon, some blackberries (I found these Tupy blackberries, labelled organic, from Mexico) baby spinach leaves, and a scatter of toasted pumpkin seeds together. The dressing is a simple drizzle of sesame oil, lime juice, and honey.
This salmon, spinach mandarin orange salad is even worth cooking the salmon just for this salad, instead of waiting for leftovers. It was delicious and hearty. A little bit of fresh, goes a long way at this time of year. I love the refreshing change of simple, healthy fare in the midst of all the feasting.
However, you may be craving a sweet treat with Mandarin Oranges, like this Pomegranate Mandarin Cheesecake.
Salmon, Spinach Mandarin Orange Salad
- 2 cups baby spinach leaves
- 8 ounces cooked salmon
- 2 mandarin oranges peeled and divided into segments
- 1/2 cup fresh blackberries
- 1/4 cup sliced scallions
- 1/4 cup pumpkin seeds
- juice of one lime
- 1 tbsp sesame oil
- 1 tbsp liquid honey
- Divide spinach on two plates
- Arrange salmon, orange segments and blackberries, scallions,and pumpkin seeds on spinach
- Whisk together lime juice, sesame oil, and honey, and drizzle over each salad.