This Warm Citrus Salmon salad is definitely in my top five favorite salad combinations ever: crispy warm salmon with hearty edamame and colorful, crunchy vegetables – all dressed up in a sweet and salty dressing. 

Plus, it comes together relatively quickly: sear your salmon and then just toss the rest of the ingredients together! Feel free to swap out the wild rice or either quinoa, brown rice, farro, or your choice of grain. I love that it’s a super balanced dinner packed with protein, fiber, and quality omega-3’s from the salmon to support immunity and skin health. Find the recipe below! 

Warm Citrus Salmon Salad

Ingredients:

• 1/2 lb salmon fillet (or 2 pieces salmon fillet)
• 1 tbsp avocado oil
• 1 cup brown rice, wild rice, or quinoa
• 1 cup baby spinach, chopped finely
• 1/3 cup edamame
• 1/4 cup mandarin oranges
• 1/4 cup red onion, finely chopped
• 2 tbsp sliced almonds 
• Marinade: 2 tbsp coconut aminos + 1 tbsp grated ginger + 1 tsp garlic powder + 1 tsp maple syrup
• Dressing: 3 tbsp coconut aminos, 2 tbsp sesame oil + 1 tbsp sesame seeds + 1.5 tbsp rice vinegar + 1 tsp maple syrup + salt / pepper to taste 

Instructions:

• In a medium bowl, whisk together ingredients for salmon marinade
• Dry the top of the salmon fillets with paper towels and cut into cubes. Add salmon into marinade and coat evenly. Cover and place into the fridge for 30 minutes.
• Meanwhile, whisk together all ingredients for salad dressing in a separate bowl and set aside.
• Add avocado oil to a non-stick pan over medium-high heat. Once it’s hot, add salmon in and cook for 5 minutes, or until salmon is cooked through (you may need to flip it after 2 minutes). Set aside.
• In a large mixing bowl, combine rice, spinach, edamame, onions, and almonds. Add dressing and toss until evenly mixed.
• Add citrus before serving.