Tropical Salmon Salad w/Vanilla Citrus Dressing is a light and intriguing meal. Grind some vanilla salt on top to really level it up!
Ok, ok. I know it can be hard to get excited about a salad. But aren’t there times when you want something a little lighter? There are times you just crave a salad – maybe with a little fruit on it, some crunch, some zip, and some protein.
Yep. This salad right here. 👆🏼
I absolutely love salmon, especially if it’s cooked juuuuuust right. (It can go from melt-in-your-mouth to cat food in no time flat.) With the warmer weather coming on, I just wanted a salad with fish. AND since the good people at Singing Dog Vanilla asked me to write some vanilla forward recipes for them, this salad had to be!
About cooking salmon
My favorite way to cook salmon is in the oven, hot and fast. I put a 4-ounce piece in a 425º oven for only ten minutes. Done.
I also have a hack for cooking the salmon filet, and leaving the skin so that your guests only have the beautiful flakes of fish on their plate. No skin! More about that in the recipe, but also, check out my recipe for Salmon with Orange Maple Glaze. (Note: I don’t generally recommend using Sockeye Salmon in either of these recipes. It’s too lean.)
See those little black specks…?
That isn’t pepper. Oh, my friend. It’s ground vanilla salt! Do you have to put it on this salad? No, you do not, but I am telling you. A little grind of this stuff on the top of the salad absolutely up-levels it! Plus, it’s just fun to try new things. We can get in a rut sometimes with our diet, so adding some new flavors keeps things interesting.
Thank you for coming along this journey with me, and trying new things along the way.
As always, I am wishing you great love and deep healing.
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