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Blood Orange Salmon Salad with Orange Dill Dressing

Make the most of blood orange season and infuse it in this Blood Orange Salmon Salad with Orange Dill Dressing served over black rice! This big salmon salad plate is hearty, filling, good for you and seriously delicious!! Every bite is burst of flavors and textures. I've cooked the salmon over the stove, but you can certainly throw it on the grill too! Black rice is cooked with green split peas for extra protein and fibre and the zesty fresh orange dressing takes the salad to a whole new level! 

Prep Time
5 mins
Cook Time
5 mins
Total Time
45 mins
Servings: 4 servings
Calories: 914 kcal
Course: Salad
Cuisine: American

Ingredients

For the Salmon:
  • 4 salmon fillets with skin on or off depending on your choice
  • 1/2 teaspoon each of salt and pepper
  • 1 teaspoon of oregano
  • 1/2 teaspoon of garlic powder
  • 1 tablespoon of olive oil
For the Black Rice:
  • 1 tablespoon of unsalted butter
  • 1 1/2 cups of black rice
  • 3/4 cup of green split peas
  • 1/2 teaspoon of salt
  • 2 3/4 cups of water stock or broth
For the Dressing:
  • Juice of 1 blood orange-about 1/3 cup
  • 1 shallot minced
  • 2 Tablespoons of minced fresh dill
  • 1 teaspoon of lemon juice
  • 1/2 teaspoon of mustard
  • 1 teaspoon of Honey
  • 1/4 cup of olive oil
  • pinch each of salt and pepper
Extra:
  • 1/2 cup of Blood orange segments cut up
  • 1/3 cup of crumbled feta cheese
  • 1/4 cup of toasted pine nuts