Seared Salmon Salad with Orange Dressing

Ingredients

• 6 tablespoons orange juice
• Zest of 1 orange
• 1 tablespoon mirin
• 1 tablespoon honey (and more to taste if needed)
• Salt and freshly ground black pepper to taste (for dressing)
• 5 tablespoons canola oil, divided
• 2 salmon filets (4-6 ounces each skinned) Note: salmon should be as fresh as possible
• Salt and freshly ground pepper for salmon
• 6 cups mixed salad greens
• 1 sweet red skinned apple
• 1 orange (supremed)
• 4 -6 tablespoons fresh pomegranate seeds
• 4 tablespoons blue cheese crumbles
• 2 tablespoon chopped pecans
• 1-2 teaspoons finely chopped red bell pepper

Instructions

1. In a bowl whisk together the orange juice, zest, mirin and honey. Season with salt and pepper to taste. Drizzle in 3 tablespoons oil while whisking to emulsify. Chill until ready to use.
2. Sprinkle both sides of salmon filets with salt and pepper. Put remaining 2 tablespoons oil in a heavy skillet over medium high until the oil is hot and shimmers. Sear the salmon until fish easily flakes turning over once for about 6 minutes total. Carefully remove cooked salmon to another plate while putting together salads.
3. Toss salad greens with 1-2 tablespoons dressing. On two dinner plates put 3 cups each of the salad greens. Cut apple in half and core and cut each half into 12 thin slices. Arrange around the outer edge of the salad greens. Put a piece of seared salmon onto upper side of salad. (see photo) Put half of the pomegranate seeds below salmon on the salad greens. Arrange half of the supreme orange pieces on greens around the pomegranate seeds on each plate. Sprinkle half the blue cheese crumbles over the pomegranate seeds on each plate and then sprinkle half of the pecans over top on each plate. Sprinkle about a scant teaspoon of chopped red pepper on top of each piece of salmon. Pass remaining dressing.