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Categories:
vinaigrette freshly ground black pepper honey orange liqueur orange salmon fillets salt salad greens fennel Parmesan cheese
Viewed: 10 - Published at: 7 years agoIngredients
- 3/4 cup Marie's(R) Balsamic Vinaigrette, divided
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons honey
- 2 teaspoons orange liqueur (such as Grand Marnier(R)) (optional)
- 1 large navel orange
- 4 (5 ounce) salmon fillets
- Sea salt to taste
- 1 (5 ounce) package spring salad greens
- 1 pound slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces
- 1 small fennel bulb, stalks and core removed, thinly sliced
- 1 (3 ounce) package shaved Parmesan cheese
Method
- Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
- Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
- Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
- Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.
