Salmon With A Spinach Salad & Citrus Vinaigrette


Oven-Roasted Salmon with a Soy-Ginger Glaze  |  Spinach Salad with a Citrus-Parmesan Vinaigrette


Radishes & Oranges Collage


Is it warm {dare I ask even hot} where you are yet?  Here, in my little corner of the world, June 6th was a chilly, foggy day for the most part.  The sun made an appearance late in the afternoon but as I went to collect the children from school, I could see the fog hovering over Mt. Tamalpais and covering the top half of the Golden Gate Bridge, waiting to creep back inland at dusk.   Sure enough, as we sat down to dinner, the fog was pouring in over Angel Island leaving the sky outside our kitchen windows a milky gray.

I am longing for bright sunshine and warmer temperatures these days as well as for the children to finally be finished with school {four more days}.  Just think…a day spent at the beach, coming home to sip one of these while we grill this for dinner and enjoy this treat for dessert while taking an evening walk searching for fireflies.  Yes, I am definitely ready!  As for today, summer’s potent colors were to be found on our dinner plate.

If you follow this little space, you will remember last week when our neighbor, Dave, delivered this lovely gift of salmon to us after a morning of fishing.  Well, after enjoying that lovely dinner and then giving a fillet to a friend, we enjoyed the last of that wonderful salmon {which had been carefully tucked in our freezer} this evening with a sunny citrus salad.  The oven-roasting method I used last week worked so well I opted for a repeat performance tonight.  The orange vinaigrette {from Heidi at 101 Cookbooks}, which dressed the spinach salad, was a fantastic complement to the soy-ginger glaze on the fish and the raw pumpkin seeds provided the right amount of texture.  A wonderfully simple & flavor-packed dinner.

Click here for Oven-Roasted Salmon with Soy-Ginger Glaze.


Spinach Salad with Citrus-Parmesan Vinaigrette {adapted from 101 Cookbooks}

  • 4 to 6 big handfuls of baby spinach, washed and dried
  • 4 small mandarin oranges, zested and juiced
  • 1 shallot, chopped
  • ½ cup Parmesan, freshly shredded
  • 2 tablespoons champagne vinegar
  • ¾ cup good quality olive oil
  • Sea salt to taste
  • 2-3 small mandarins, peeled & sectioned
  • ½ cup raw pumpkin seeds
  • 1-2 radishes, stemmed, trimmed and thinly sliced
  1. Whisk together the orange juice, orange zest, shallot, Parmesan cheese, champagne vinegar, and olive oil. Salt to taste and set aside.
  2. Just before serving, in a large bowl, toss the spinach greens with a bit of the dressing.  Top with mandarin sections, pumpkin seeds and radish slices, tossing gently to combine.  Serve immediately.

Citrus Salad Collage

And the finished dinner plate…






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