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Blood Orange Summer Salad

Yields1 Serving

 57 oz wild caught salmon, skin on
 2 tsp ghee butter
 3 - 4 handfuls raw spinach, arugula or mixed greens
 2 tbsp crumbled goat cheese
 ½ small avocado, diced
 ½ blood orange, segments only
 1 tbsp - 2 chopped chives
 1 tbsp extra virgin olive oil
 2 tbsp apple cider vinegar
 sea salt and black pepper, to taste
1

Heat ghee butter in a large nonstick skillet over medium-high heat. Season top of salmon with salt and pepper. Once ghee is melted, place salmon into the skillet skin-side-up. Let cook for 4 minutes and then flip and cook another 3-4 minutes, based on preferred doneness.

2

While the salmon is cooking, place the orange segments into the bottom of a large bowl (this is so the juice does not make the greens soggy) and then place greens, goat cheese, avocado and chives on top. Sprinkle with salt and pepper and drizzle olive oil and vinegar over the top. Toss gently to combine.

3

To serve, place salad onto a plate or bowl. Gently peel skin of salmon off and place on top of prepared salad, skin-side-down.