Grilled Salmon with Blood Orange Vinaigrette
Cooking: 6-10 Serves: 4
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Grilled Salmon with Blood Orange Vinaigrette


4 salmon fillets
½ c Vinolio Olive Oil
(Single Varietal, Blood Orange, Persian Lime, or Eureka Lemon)
3-4 Tbsp Vinolio Balsamic Vinegar, to taste
(Traditional, Cranberry Pear, Sicilian Lemon, or Black Current)
sea salt
fresh ground pepper
lettuce mix of your choice: Romaine, Arugula, mixed greens, spinach, etc.
cherry tomatoes
diced cucumber
thinly slice red onions
diced fresh pears
toasted nuts
½ lb goat cheese cut into 4 slices, or crumbled


Season salmon and grill to desired doneness. Fill plate with mixed greens.
Top with tomatoes, cucumbers, pears, nuts, cucumber, and croutons.
Lay grilled salmon over greens and top with goat cheese.
Drizzled vinaigrette over all. Don’t be surprised if you want to lick the plate when you are done eating. Bon Appetite!