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Grilled Salmon with Orange Vinaigrette
and watermelon arugula salad

Active: 30 min Total: 1 hr
A version of this fresh, citrusy meal was first featured in 2017. The summery salad served alongside the salmon includes cucumbers for crunch and watermelon for natural sweetness and color.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Orange Vinaigrette:
  • Shallots - 1 clove , diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Bragg's / coconut aminos - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Grilled Salmon with Orange Vinaigrette:
  • Salmon - 1 lb
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
Watermelon Arugula Salad:
  • Watermelon, seedless - 10 oz , cubed
  • Cucumbers - 12 oz , diced
  • Mint, fresh - 1 Tbsp , finely chopped
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Arugula - 5 oz
  • Sunflower seeds, shelled - 1/4 cup (sub pepitas / pumpkin seeds)

Prep

  1. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, aminos, mustard, and honey. Whisk in olive oil. (Can be done up to 5 days ahead)
  2. Marinate salmon - (If prepping right before cooking get grill / oven heating when salmon is nearly finished marinating.) Rinse salmon and pat dry. Place in a baking dish and pour vinaigrette (just the portion for the salmon) over top, turning salmon to coat. Cover baking dish and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Watermelon / Cucumbers / Mint - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Discard marinade and season salmon with some salt and pepper. Place salmon, skinless-side down, on hot grates. Flip salmon after 4 to 5 minutes (if you oiled the grates and they were very hot, the salmon should release without sticking). Continue cooking for another 3 to 5 minutes with the lid closed until salmon flakes easily with a fork.
  2. If cooking in the oven: Heat oven to 425F / 218C degrees. Season the top of the salmon with some salt and pepper. Roast salmon directly in the pan with marinade until it flakes easily with a fork, 12 to 18 minutes depending on thickness (1” / 2 1/2 cm should take about 14 minutes).
  3. Toss remaining orange vinaigrette (portion for the salad) with arugula, watermelon, cucumbers, mint, and sunflower seeds.
  4. Serve salmon with salad on the side. Enjoy!

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