Orange Balsamic Glazed Salmon
Description
Salmon fillets broiled with an orange zest and balsamic vinaigrette glaze are served atop spring salad mix, asparagus, and fennel bulb.
Ingredients
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3/4 cup Marie's® Balsamic Vinaigrette, divided
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1/2 teaspoon freshly ground black pepper
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2 tablespoons honey
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2 teaspoons orange liqueur (such as Grand Marnier®)
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1 large navel orange
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4 (5 ounce) salmon fillets
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Sea salt to taste
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1 (5 ounce) package spring salad greens
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1 pound slender asparagus - lightly steamed, chilled, and cut on the diagonal into 2-inch pieces
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1 small fennel bulb, stalks and core removed, thinly sliced
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1 (3 ounce) package shaved Parmesan cheese
Directions
1
Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
2
Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
3
Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
4
Toss spring 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 pieces and Parmesan.