Salmon Citrus Salad

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
225
protein 
25 g
sodium 
122 mg
carbohydrates 
16 g
fat 
7 g
fiber  
4 g
cholesterol 
60 mg
Servings 
4
Ingredients 

Marinade
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

Instructions 
  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.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.