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Citrus Glazed Salmon and Salad

This fresh, vibrant dish features succulent salmon fillets covered with a tangy citrus glaze, served alongside a refreshing salad, making it a perfect choice for a light and flavorful dinner.

15 mins
6 Serving(s)
Citrus Glazed Salmon and Salad


  • 24 oz. Schnucks fresh Atlantic skinless salmon fillets
  • 1 tbsp. canola oil
  • 3 tbsp. minced fresh garlic
  • 2 navel oranges, zested & juiced (about 1/2 cup)
  • 1 tbsp. rice wine vinegar
  • 1 tbsp. Schnucks less-sodium soy sauce
  • 2 tsp. crushed red pepper
  • 1 tsp. Schnucks cornstarch
  • 2 Dole Hibachi-Miso Chopped Salad Kits (10 oz.)
  • 2 mandarin oranges, peeled & segmented, for garnish


  1. On a cutting board, pat salmon dry with a paper towel. Season both sides with salt and black pepper, if desired.
  2. In a large skillet, heat oil over medium-high. Sear salmon until golden brown, 3–4 minutes. Add garlic, orange zest and juice, vinegar, soy sauce and red pepper to skillet. Gently flip salmon; cook, basting with sauce, until it flakes easily with a fork, 3–4 minutes more. Reserving liquid in skillet, transfer salmon to a plate and tent with foil.
  3. Reduce heat to low; whisk cornstarch into skillet until dissolved. Continue whisking until sauce thickens, 1–2 minutes. Remove from heat; return salmon to skillet and spoon with glaze.
  4. Prepare salad kits according to instructions. Serve with glazed salmon and garnish with mandarin orange slices.

Cooking Tips

  • The acid of citrus offers a great counterbalance to the seafood's briny flavor, creating the perfect combination with every bite.
  • For a soy- and gluten-free option, swap 1 tablespoon soy sauce to 1 tablespoon coconut amino.

Nutrition Facts

447 Calories Per ServingFat: 23gSaturated Fat: 3gCholesterol: 71mgSodium: 267mgCarbohydrates: 36gFiber: 6gSugars: 15gProtein: 28g

Actual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe