Salmon Salad with Vanilla Citrus Vinaigrette

This Salmon Salad features soft tropical flavors that harmonize beautifully. Sometimes you just crave a salad, especially on a hot day. This salad will satisfy your cravings.

If you’re looking for a salad with a bit of fruit, some crunch, and protein, then look no further. This salmon salad is perfect for a light and nutritious meal, and it’s quick and easy to prepare.  Not only is this salad delicious, but you’ll be amazed at how well vanilla enhances the flavor. Although this recipe calls for 1 tsp of Double Strength Pure Vanilla Extract, you can use 2 tsp of our Alcohol Free Pure Vanilla Flavor as an alcohol free alternative. Also, it’s completely optional, but we highly recommended using our Vanilla Salt as a way to really increase the vanilla flavor of this salmon salad. Cooking salmon can be tricky, but it will be cooked just right and melt in your mouth if you follow this recipe! Additionally, while it will still work, Sockeye Salmon is not recommended as it is too lean. Enjoy!

Wendi’s AIP Kitchen provided this AIP friendly recipe.  You can visit her website to see all of her AIP recipes.

Serves

4 People

Equipment

Measuring Spoons

Roasting or Baking Sheet

Prep time

 20m

Cook Time

 10m

Ingredients

2 tbsp white wine vinegar

1 tbsp fresh orange juice

1 tsp double strength vanilla extract

½ tsp sea salt 

¼ tsp honey 

3 tbsp extra virgin olive oil 

8 oz. salmon, thawed 

7 oz. arugula 

1 cup diced jicama

1 cup diced papaya or mango 

1 avacado 

1 pinch of vanilla salt to finsih 

Instructions

1. Preheat oven to 425º F. Line a roasting pan or rimmed baking sheet with foil.
2. In a small bowl, whisk together vinegar, orange juice, vanilla, salt, and honey. Gradually whisk in the olive oil until it is emulsified. Place 2 TBSP of this dressing in a shallow dish or rimmed plate, and place salmon on it, flesh side down. Set aside. Meanwhile…
3. Place arugula in a large bowl. Chop jicama, papaya, and avocados.
4. Place salmon skin side down on roasting pan. (There is no need for any spray or oil on the foil. As the skin sticks to the foil, the flesh can be easily lifted off.) Bake for 10 minutes, or until fish flakes easily with a fork. Remove fish flesh from its skin, and place on a plate. Roughly separate into large flakes. Set aside.
5. Pour remaining dressing (not the fish marinade!) over arugula. Toss to coat. Place a portion of arugula on each plate. Add equal amounts of jicama, papaya, avocado, and finally, salmon on top of each salad. Finish with a few grinds of vanilla salt. Serve immediately.