Ginger Mandarin Salmon

August 28, 2017

Summer is winding down but there’s still time for patio dinners with good food and friends. This salmon salad is quick and easy so it’s perfect to throw together on a busy evening while your kids are doing homework. But the best part is with all the color and tangy taste, it will seem like a whole lot more work went into it. Trust me—I’m a salad connoisseur. The most important things to incorporate into your salad are having a variety of ingredients (no more boring lettuce, tomatoes and cucumbers only), lots of color and some crunch. This salad has all of that and more with tons of protein from the veggies and salmon. It’s sure to be a hit!

Ingredients:  CLICK HERE to download recipe card

Green Leafy Lettuce

Red Cabbage


Mandarin Oranges

Slivered Almonds

Feta Cheese

Briannas Ginger Mandarin Dressing

Preheat oven to 425 degrees. Place the salmon skin side down in a baking dish and then drizzle a little bit of the dressing over it. Bake for 12-15 minutes until cooked. Shred the fish with two forks into bite-sized chunks and place on a plate in the fridge to cool.

Chop up the green leafy lettuce. Cut the red cabbage into slivers. Combine lettuce and cabbage with the mandarin oranges, slivered almonds and feta cheese. Toss the salad in a large bowl and then add the chilled salmon. Top with Briannas Ginger Mandarin dressing and serve immediately.

Live up these beautiful patio-weather nights before fall starts to put a chill in the air! Hope you love this salad as much as I do!

-Coach Brooke


2 responses to “Ginger Mandarin Salmon”

  1. Andrea Ave says:

    One of the best salmon recipes I’ve ever tried incorporated dill, gorgonzola, and pine nuts. I’m not sure how well the dill would combine with the mandarin orange, but I definitely recommend adding herbs to this recipe. Chervil perhaps? Or something more delicate like tarragon.

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