Citrusy Sumo Salmon Salad
posted on February 29th, 2016 by Craig Tsuchiyama
Sweet citrus is at the peak of the season and we’ve come up with some great recipes to enjoy it by. Here we pair our Fresh Atlantic Salmon with the sweetness of Sumo Mandarins in a delicious dinner salad that will have you going back for more.
Sumo Mandarins are such a joy to eat – they are easy to peel, giant in size, and are one of the sweetest citrus varieties you will ever encounter. We recommend you try this recipe soon as Sumo Mandarins will be in season for only a few more weeks. Enjoy!
Sumo Salmon Salad
2 tbsp. orange marmalade
2 tbsp. soy sauce
1 tbsp. light brown sugar
salt & pepper
1 pound fresh Atlantic salmon fillet
1 Bristol Farms 5 oz. spring mix salad blend
2 Sumo mandarins
1/4 cup fresh pomegranate arils
1/4 Bristol Farms Olive Oil
2 tbsp. fresh squeezed Sumo mandarin juice
2 tbsp. white wine vinegar
1. Heat the broiler to medium heat and adjust the rack to 6 inches from the flames. Prepare a broil pan with non-stick cooking spray and rest the salmon fillets on top. In a small bowl, whisk the ingredients for the glaze and then brush the salmon fillets. Broil the salmon for roughly 15 minutes, or until the salmon flakes with a fork. Remove from the oven and set aside.
2. Peel and separate wedges of the Sumo mandarins; set aside. Halve the pomegranate with a knife and knock the arils into a bowl using the back of a wooden spoon while tapping lightly on the backside of the halved pomegranate. Clean the arils and set aside.
3. Lay a bed of the spring mix on two plates; top with the Sumo wedges and pomegranate arils. When the salmon has cooled, gently flake the fillets with a fork and evenly divide between the two salads.
4. In a small bowl, whisk the ingredients of the dressing; evenly pour over the two salads. Enjoy!