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(ARA) With the arrival of spring, creative cooks look for seasonal vegetables to freshen up their daily menus. The produce aisle is stocked with the spring season’s best offerings. Artichokes, asparagus, snow peas and a variety of spring lettuce all serve as terrific ingredients for a delicious salad. Add a serving of seafood, and transform a spring mix of vegetables into an entree salad worthy of any dinner table.
When shopping for salad ingredients, work to incorporate spring’s freshest offerings that add a punch of color and flavor to your meal. Navel oranges, radishes and strawberries are good accompaniments for vibrant additions to your salad.
When adding seafood, consider strength of flavor and texture. Shrimp, delicate tilapia, hearty salmon, or a perfectly seared tuna steak can all work nicely and add a hearty dose of protein. Try brushing on a simple glaze to enhance the flavor and make for a tasty and impressive meal.
Every salad needs the perfect dressing to be complete. One option for premium quality and homemade taste is Marie’s Dressing. Refrigerated and found in the produce aisle of your local grocery store, Marie’s is kept cold to preserve the fresh taste and full flavor.
Try this salmon spring salad with a tasty twist of orange zest:
Orange Balsamic Glazed Salmon Spring Salad
Prep Time: 25 minutes
Cook Time: 8 minutes
Yield: 4 entree salads
Ingredients:
3/4 cup (6 ounces) Marie’s Balsamic Vinaigrette, divided
1/2 teaspoon freshly ground black pepper
2 tablespoons honey
2 teaspoons orange liqueur
1 large navel orange (zest and fruit)
4 salmon fillets, 5 to 6 ounces each
Sea salt to taste
5 ounces spring salad mix (about 1 bag)
1 pound slender asparagus, lightly steamed, chilled and cut in half on the
diagonal
1 small fennel bulb, stalks and core removed, thinly sliced (about 1/2 cup)
3 ounces shaved or shredded Parmesan
Instructions:
Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey and orange liqueur to make glaze. Zest orange and add to glaze.
Slice peel off orange removing all of white pith. Slice orange and reserve.
Cover broiler pan with non-stick foil. Sprinkle salmon with salt. Adjust broiler rack to about 6 inches from heat source and preheat broiler. Broil salmon 6 to 8 minutes, or until cooked through, brushing several times with glaze. Do not turn.
Toss spring salad mix with asparagus, fennel and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange slices and Parmesan.
For more tasty salad recipes, log on to www.maries.com.
Courtesy of ARAcontent
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