Ingredients
1 pound (1-1/2" thick) salmon filet
marinade:
juice plus zest of 1 orange
juice plus zest of 1 lime
1/3 cup (best quality) olive oil
2 teaspoons freshly chopped dill
greens:
6 cups baby greens
1 cup shredded carrots
1 red bell pepper, seeded and sliced into strips
1 cup golden raisins
vinaigrette:
1/4 cup fresh carrot juice
1/4 cup (best quality) olive oil
1/4 cup fresh lime juice
1 clove garlic, crushed
1 teaspoon seafood seasoning
garnish:
freshly chopped dill
lime wedges
Preparation
Place salmon in a non-reactive dish, set aside. Whisk together all marinade ingredients and pour over fish. Let marinate (room temperature) for 20 minutes, turning occasionally. Remove salmon from marinade and allow to cool to room temperature. In a large bowl, combine all salad ingredients. Whisk together all vinaigrette ingredients. Cut salmon into chunks and add to salad bowl. Gently toss salmon and greens with vinaigrette. Garnish with fresh chives and lime wedges.
