Grilled Salmon Salad with Hoisin Tangerine Glaze

Grilled salmon fillet on a salad with croutons and avocado, drizzled with a hoisin tangerine glaze.

A tropical, sweet and sassy grilled salmon salad with intense flavor and an explosion of colors featuring our Tangerine Balsamic Vinegar.

Ingredients:

  • 2 lbs.  fresh, skinned, boned salmon, cut into 4-8 oz portions
  • 8-10 C. mixed mesclun spring greens
  • 1 Large avocado, cut into chunks
  • 4 Large mushrooms, sliced
  • 4 Slices of red onion
  • 4 Cherry sport peppers, seeded and cut up
  • 4 Slices of pineapple, cut into chunks
  • 1/2 C. hoisin sauce
  • 1/4 C. The Olive Tap's Tangerine Balsamic Vinegar, plus 4 T.
  • 12 T. The Olive Tap's Spanish Gold 100% EVOO
  • Croutons
  • Salt and pepper

Directions:

Prepare grill for direct heat.  Mix the hoisin sauce with the 1/4 cup of Tangerine Balsamic Vinegar, brush some on the salmon.  Grill, glaze side up for 4-5 minutes over medium high heat.  Flip and glaze the other side.  Cook 4-5 more minutes.  Remove and flip over again and lightly glaze once more.

While fish is on the grill, prepare salad in 4 bowls with the greens, avocado, mushrooms, onion, peppers and pineapple making sure all 4 salads have equal portions of each ingredient.  Drizzle 3 T. of olive oil and 1 T. of the remaining balsamic vinegar over each of the salads.  Toss gently to mix in the dressing.  Crack pepper over top, if desired, with a dash of sea salt.  Top with croutons.  Place a piece of fish on top of each salad.

An Original Recipe by Kevin Kilgore, Illinois

Products featured in this recipe
A bottle of Tangerine Balsamic Vinegar from The Olive Tap with a picture of tangerines surrounded by grapes in front of a wooden barrel, and a sweetness scale indicating a four.

Tangerine Balsamic Vinegar

Tangerine Balsamic Vinegar
From $21.95
Bottle of The Olive Tap Spanish Gold olive oil with olives and leaves on a light background

Spanish Gold 100% Extra Virgin Olive Oil

Spanish Gold 100% Extra Virgin Olive Oil
From $24.95