Warm Spinach and Salmon Salad


  • 1 pint fresh or 10 ounces frozen and thawed raspberries
  • 2 shallots, chopped
  • 1/4 cup Dijon mustard
  • 3/4 Bella Oliva Blood Orange EVOO
  • 1/3 cup Bella Oliva Raspberry Balsamic Vinegar
  • Salt and pepper to taste
  • 4 (4-ounce) salmon fillets
  • 4 cups baby spinach
  • 1 large navel orange, cut into segments
  • 1/4 cup scallions, thinly sliced
  • 1/4 cup slivered almonds, toasted

Put raspberries, shallots and mustard into a food processor or blender. Process until smooth. With the motor running, slowly add the olive oil and process until a smooth emulsion has formed. Add the vinegar and process until well combined. Taste and season with salt and pepper. (If dressing is too thick, add a small amount of water to think to desired consistency.)

Lightly coat salmon with oil, then season with salt and pepper. Grill, bake or broil just until done, allowing about 10 minutes cooking time per inch of thickness. Warm 1/2 cup of the raspberry vinaigrette in a small non-reactive saucepan (save the remaining vinaigrette for another use.) Toss the spinach with the vinaigrette to lightly coat and wilt the spinach. Divide spinach between four plates, then top each with a salmon filet. Garnish each plate with orange segments, scallions and almonds. Drizzle a little of the vinaigrette over each piece of salmon.

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