Juice and zest of 2 medium navel oranges (about 1 cup juice and 4 Tablespoons zest)
1/3 cup olive oil
2 Tablespoons minced shallot or red onion
1 Tablespoon honey
2 teaspoons each fresh minced garlic and grated ginger root
1/2 teaspoon each red pepper flakes and salt
4 Alaska Salmon steaks (6 to 8 oz. each), fresh or thawed
6 cups spring salad mix, arugula or lettuce
1 avocado, pitted, peeled and thinly sliced
2 navel oranges, peeled and segmented
1/2 cups toasted broken walnuts, almonds or pecans
Blend orange juice, zest, olive oil, shallot, honey, garlic, ginger, red pepper and salt until mixed. Reserve half for salad and pour remaining half in a large zip-top plastic bag. Place Alaska Keta Salmon steaks in the bag; close tightly and turn bag several times to coat fish. Marinate for 15 to 20 minutes.
Heat grill to medium-high (400°F). Remove salmon from marinade and place on well-oiled grill. Cook for 15 to 20 minutes, just until salmon is opaque throughout, turning once during cooking.
Divide and portion salad mix, avocado and orange segments evenly among four serving plates. Top each salad with a salmon steak. Drizzle with reserved dressing and garnish with nuts.
Variation: Preheat oven to 400°F. Roast salmon on a spray-coated, foil-lined baking sheet for 15 to 20 minutes.
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