Orange, Fennel & Arugula Salad with Honey Dijon Salmon

Hello and Happy 2019! I hope your year is off to a great start. I spent the past few weeks totally engrossed in new cook books (thanks Mom, Pam, and Janice!) thinking a lot about what I’d like my relationship with food to look like this year, and how to translate that into blog posts/recipes to share with you.

This year, I hope to share more weeknight-friendly meals with you, including more vegetarian and vegetable-heavy options. Check out my new Weeknight Meals tab for more recipes to come!

That being said, what better way to start off than by sharing my favorite salad and salmon recipe? Oranges, fresh fennel slices, and peppery arugula come together for a bright and refreshing salad that’s great on its own, but even better paired with my honey dijon marinated salmon for a healthy weeknight dinner.

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I made this salad for dinner on New Year’s Eve and it was a hit. It is so crunchy, fresh, and delicious.

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I have been using this salmon marinade for years, and love its flavor and versatility – you can use this marinade on lots of other proteins, like chicken! The longer you let the protein marinade, the better, but it can be whipped up and thrown in the oven or on the grill within a half hour if needed.

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Honey Dijon Salmon

Makes about 4 servings

1 lb filet salmon

1/3 C Dijon mustard

1/4 C honey

1/4 C coconut aminos, Tamari, or soy sauce

Method: 

Whisk marinade ingredients together in bottom of glass baking dish. Add salmon flesh side down. Cover and marinate for at least 30 minutes, preferably overnight. When you’re ready to cook, preheat oven to 350°.  Flip salmon over, flesh side up, and lightly season with salt and pepper. Bake for about 20 minutes, or until internal temp of salmon is 145°, and salmon flakes easily with fork.

Tip** If using same cold glass pan to cook salmon, put pan in oven right away before oven is preheated. This will prevent the glass pan from breaking due to temperate change.

Orange, Fennel & Arugula Salad

Makes about 4 servings

For the salad:

3 oranges, peeled and sliced into half moons + 1 orange for vinaigrette

1 bulb fennel, rinsed, halved, and thinly sliced

4 C fresh arugula

Fennel fronds for serving (optional)

For the vinaigrette:

1 shallot, finely diced

1 T Dijon mustard

1/4 C good olive oil

2 t orange zest

Juice from 1/2 orange

Juice from 1/2 lemon

2 T honey

Method:

Whisk vinaigrette ingredients together and set aside.

Assemble salad with fennel on bottom, then oranges, and arugula on top. Lightly drizzle vinaigrette and toss together. Serve immediately.

Tip** If you want to make the salad ahead of time, keep vinaigrette on side until you’re ready to serve.

Shaved Brussels Sprouts Salad

I will start by saying that this recipe is magical because it’s the ONLY way my husband will consider eating brussels sprouts. Yes, he is a grown man. When we met, Matt convinced me that he wasn’t a picky eater, but as the years went on, it became  clear to me that this was just a courting strategy. The man has a list of things he really dislikes, and most of the time I’m nice enough to avoid them in my recipes. Brussels sprouts are probably #1 on that list. However, there is a pizza place down the street from us that makes Detroit style pizza, and they have one non-pizza item on their menu; brussels sprouts salad. I’m pretty sure Matt didn’t know exactly what he was eating the first time we shared it as an appetizer, but now that he associates brussels sprouts salad with pizza, it’s fair game.

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I used my food processor to shred fresh brussels sprouts as the base for the salad, and then just added whatever I had sitting in the fridge. Fresh cranberries, parsley, radishes, and a simple balsamic dressing made for a vibrant and fresh salad that I will now be making all the time! The one thing I wish I remembered to add would be slivered almonds for a nice crunch, so I’ll be sure to include those next time. Pecans or pine nuts would also be great in this.

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This salad will be a great side dish for holiday parties, but is simple enough for any weeknight meal! You can add your protein of choice on top- grilled chicken or crumbled bacon would be delicious- and swap out the vegetables and fruit based on  what you have available. It’s very versatile and colorful. In fact, with all that red and green in there, I couldn’t help but notice it looked a lot like Christmas…TOO SOON, I KNOW.

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Brussels Sprouts Salad

Makes 4-6 servings

For the Salad:

6 C washed fresh brussels sprouts, shredded

1 C sliced radishes

1 1/2 C fresh cranberries (chopped apples would also work)

1/3 C finely chopped flat leaf parsley

1/3 C slivered almonds

For the Dressing:

1/3 C balsamic vinegar

2 T dijon mustard

2 T honey

1/3 C good quality olive oil

Juice from 1/2 lemon

Salt & Pepper to taste

Method:

Assemble salad by layering shredded brussels sprouts with sliced radishes, cranberries, parsley, and almonds.

Whisk together dressing ingredients and toss with salad. Enjoy!

Tip** If you won’t be finishing the salad in one sitting, keep dressing on the side or leftovers will be soggy.