This Honey Ginger Salmon Salad is fresh, vibrant, and packed with layers of flavor. Honey Ginger Balsamic Vinegar brings a balance of gentle sweetness and bright acidity, while fresh ginger and garlic add warmth and depth. Toasted sesame Specialty Oill contributes a rich, nutty finish that pairs beautifully with the tender salmon, and Milanese Gremolata Olive Oil adds fresh citrus and herb notes that keep the dressing light and lively. The result is a salad that feels satisfying without being heavy, offering a delicious combination of savory salmon, crisp vegetables, bright vinaigrette, and subtle sweetness in every bite. Perfect for lunch, light dinners, or healthy entertaining, it's a recipe that feels both nourishing and flavorful.

I N G R E D I E N T S :

For the Dressing:

• 1 shallot, minced
• 3 garlic cloves, minced
• 3 Tbsp Rocky Mountain Olive Oil Honey Ginger Balsamic Vinegar
• 1 tsp grated ginger
• 1 Tbsp Nectar & Gold Garlic Infused Honey
• 1 Tbsp Rocky Mountain Olive Oil Toasted Sesame Specialty Oil
• 1 tsp Sriracha sauce
• ¼ cup Rocky Mountain Olive Oil Milanese Gremolata Infused Olive Oil
• pinch of salt & pepper

For the salad:

• romaine lettuce (chopped)
• 3-4 green onions (chopped)
• 1 Tbsp black sesame seeds
• 3 peeled mandarin oranges
• 1 package of coleslaw mix
• slivered almonds for serving

Salmon Ingredients:For the salmon:

• 1 lb. salmon cut into 4 portions
• pinch of salt
• 3 Tbsp Sriracha sauce
• 2 Tbsp Rocky Mountain Olive Oil Honey Ginger Balsamic Vinegar
• 2 Tbsp Rocky Mountain Olive Oil Toasted Sesame Specialty Oil

I N S T R U C T I O N S :

1. Preheat oven to 425ºF and line a baking sheet with parchment.
2. Mix all dressing ingredients in a mason jar, shake and refrigerate while preparing other ingredients.
3. Mix all salad ingredients (excluding green onion, almonds and sesame seeds which will be used for garnish) in a large bowl and set aside.
4. For the salmon, combine Sriracha sauce and Garlic Infused Honey. Brush onto salmon fillets and sprinkle with salt and pepper. Place the fillets in the oven and bake until cooked (approximately 10 minutes depending on the size of fillets).
5. Mix salad with dressing and divide between 4 plates. Top each salad with salmon and garnish with green onions, sesame seeds and almonds.

N U T R I T I O N A L   I N F O :

Estimated per serving: 480 calories • 34g protein • 12g carbs • 32g fat • 460mg sodium

Estimated values may vary based on salmon size, dressing amount, and ingredient brands.