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Citrus Honey Salmon Salad

This salad is a delight to prepare and has wonderful flavors. It is a great recipe for keeping healthy. To save time I like to use canned lima beans but feel free to use dried beans, just follow the manufacturer's cooking instructions.

I think that salmon pairs wonderfully with citrus flavors. To change it up a bit consider lobster or even local scallops.

If you like a lot of salad dressing on your salad, double the dressing recipe quantities.

  • Preheat the oven to 425F.
  • Place the salmon skin side down on a foil covered sheet pan.
  • Rub the salmon with a pinch of salt and tiny bit of olive oil.
  • Place it in the oven to bake for 12 minutes.
  • When the salmon is done cooking remove it from the oven and set it aside to cool slightly to the touch.
  • Meanwhile prepare the salad dressing in a large bowl.
  • Combine the honey, vinegar, sesame oil, orange juice, soy sauce, ginger, and garlic and whisk until well combined and set aside.
  • Now add the lima beans, mango, red bell peppers, lettuce, cilantro, lemon zest, and sesame seeds to the dressing and toss until everything is well combined.
  • Taste the salad dressing and correct with salt, if needed.
  • Assemble the dish by evenly distributing the salad among 4 plates and topping it with the cooked salmon.
  • To be decorative add some of the salad on top of the salmon and serve immediately.

For the Citrus Honey dressing:

  • 1 tablespoon honey
  • 1 tablespoon brown rice vinegar
  • 1 tablespoon sesame oil
  • ½ cup orange juice
  • 1 tablespoon soy sauce
  • 2 teaspoons fresh ginger, grated with a cheese plane
  • 2 teaspoons store bought roasted minced garlic

For the Salmon Salad:

  • Four 4-6 oz salmon filets with skin on
  • pinch sea salt, more to taste
  • 1 tablespoon olive oil, divided up for the salmon
  • about 1 cup canned lima beans
  • 1 slice of mango, cut into matchsticks
  • ½ red bell pepper, cored, seeded and diced
  • 1 large or 2 medium hearts of romaine lettuce, washed, dried, and chopped
  • handful of fresh cilantro or parsley leaves, roughly chopped
  • 1 tablespoon lemon zest, for garnish
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