You are here: Home » Recipes » Warm Northwest Salmon Salad Warm Northwest Salmon Salad User Submitted Recipe by Russell Kool Yield 4 servings Prep 20 mins Cook 6 minutes A fresh, vibrant salad with citrus notes, sweetness, and spiciness from the vinaigrette. PrintEmail This recipe is inspired by a similar dish that I did as Executive Chef at Nike World headquarters in Beaverton, Ore. Ingredients 2 tablespoons olive oil1 pound skinless salmon, chopped into chunks Kosher salt Freshly ground black pepper1 teaspoon ground chipotle powder, divided1/4 cup orange juice1/2 cup California Raisins6 tablespoons oil canola6 tablespoons lemon juice1/4 cup fresh cilantro leaves torn1 cup snap peas8 cups arugula1/4 red onion, cut into halves and sliced very thin2 oranges, segmented1 avocado, scooped and sliced Instructions Heat olive oil in a nonstick skillet over medium heat. Add salmon cubes and season with 1 dash salt, 1 dash pepper and half the chipotle powder. Cook 2 minutes. Reduce heat to low and add orange juice. Cover and let steam 4 minutes. Transfer salmon to a plate. To make vinaigrette, place 3 tablespoons golden raisins, canola oil, lemon juice, cilantro, 1 dash kosher salt and 1 dash black pepper in a blender jar. Process on high until vinaigrette is smooth. Heat a small pan with water over high heat. When water comes to a boil, add snap peas and cook 15 seconds. Drain and place in cold water. Drain again. Place arugula, red onion, oranges, snap peas, avocado and vinaigrette in a large salad bowl. Toss. Mound salad on 4 plates. Place cooked salmon on outer edge of plate.