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Grilled Salmon with Orange Vinaigrette
with bulgur / watermelon and feta arugula salad

Active: 25 minTotal: 55 min
20170821 grilled salmon orange vinaigrette nm 1.jpg?ixlib=rails 2.1

A tart, slightly sweet marinade infuses salmon with big bold flavor that members loved when it was first featured in July 2014. Watermelon, feta, arugula and mint might seem like an unusual combination, but the flavors really come together to make a refreshing summer salad.

Tags

Ingredients

Servings:
4
Metric
Orange Vinaigrette:
  • Shallots - 1 clove, diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Grilled Salmon with Bulgur and Orange Vinaigrette:
  • Salmon - 1 lb
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Bulgur, uncooked - 3/4 cup (sub any grain like quinoa or small pasta shape like orzo)
Watermelon and Feta Arugula Salad:
  • Watermelon, seedless - 10 oz, cubed
  • Mint, fresh - 1 Tbsp, finely chopped
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Arugula - 5 oz
  • Cheese, feta - 3 oz, crumbled

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Prep

  1. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, soy sauce, mustard and honey. Whisk in olive oil. (Can be done up to 5 days ahead)
  2. Marinate salmon - 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 with plastic wrap and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  3. Cook bulgur - (Double if making Thursday’s meal.) Combine bulgur with 2x the amount of water (or stock if you prefer) in a saucepan. Add in some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 10 to 12 minutes. If using a sub, follow package directions for cooking. (Can be done up to 5 days ahead)
  4. Watermelon / Mint - Prep as directed. Store separately. (Can be done up to 2 days ahead)

Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Place salmon, skinless-side down, on hot oiled grill grates (discard marinade). Flip salmon after 4 to 5 minutes (if you oiled the grates and started them off hot, the salmon will release without sticking). Season salmon with some salt and pepper. Continue cooking for another 3 to 5 minutes with the lid closed until salmon easily flakes with a fork.
  2. If cooking in the oven: Preheat oven to 425F / 218C degrees. Roast salmon directly in pan with marinade until it flakes easily with a fork, 12 to 18 minutes depending on thickness (1” / 2 ½ cm) should take about 14 minutes).
  3. Toss remaining orange vinaigrette (the portion for the salad) with arugula, watermelon and crumbled feta. Sprinkle mint on top.
  4. Serve salmon over bulgur with salad on the side. Enjoy!
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Reviews

This meal has 37 reviews

tofu never really got golden brown. just meh. salad was yummy though

By: Meaghan
Posted: May 06, 2018
Diet: Vegetarian

The marinade wasn’t super flavorful! It smelled amazing but didn’t add much to the salmon to be honest

By: Victoria
Posted: Oct 26, 2017
Diet: Original

I loved the salad and the bulgar! The salmon was kind of boring, and probably should have been seasoned with S & P before cooking.

By: Chloe
Posted: Sep 26, 2017
Diet: Original

The salad and salmon were very good. I made the GF version which included Quinoa. I am not a big fan of Quinoa so next I may leave out or make it with rice.

By: Kristine
Posted: Sep 13, 2017
Diet: Gluten-free

Loved the salad, will definitely make again. Fish was just ok

By: Emily Hoops
Posted: Sep 10, 2017
Diet: Original

Salad part was meh. Vinaigrette is really good on salmon and on the orzo.

By: Daria
Posted: Sep 07, 2017
Diet: Original