Canyon Ranch Blog

Salmon Citrus Salad

Nutrition Information (per serving)

25 g
122 mg
16 g
7 g
4 g
60 mg

⅓ cup orange juice concentrate
⅓ cup fresh lemon juice
⅓ cup fresh lime juice
1 Tbsp honey
½ cup diced onions
2 Tbsp minced fresh ginger
½ cup chopped cilantro
Pinch sea salt
Pinch freshly ground black pepper
1 Tbsp extra-virgin olive oil

1 lb salmon
4 cups spinach
¼ cup diced oranges sections
¼ cup diced pineapple

  1. In a small bowl, combine all ingredients for the marinade. Divide marinade in half. Place salmon in a shallow glass baking dish and pour half of marinade over salmon. Cover and place in refrigerator for 1 hour.
  2.  Wash and tear spinach into bite-size pieces.
  3. Preheat grill or broiler.
  4. Remove salmon from marinade and discard leftover marinade.
  5. Grill or broil salmon 3 to 5 minutes on each side.
  6. Toss spinach with other half of marinade. Divide into 4 large serving bowls. Garnish each bowl with 1 tablespoon each of diced oranges and pineapple and top with 3 ounces of cooked, flaked salmon.
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