Warm Northwest Salmon Salad

  • Yield 4 servings
  • Prep 20 mins
  • Cook 6 minutes

A fresh, vibrant salad with citrus notes, sweetness, and spiciness from the vinaigrette.

This recipe is inspired by a similar dish that I did as Executive Chef at Nike World headquarters in Beaverton, Ore.


2 tablespoons olive oil
1 pound skinless salmon, chopped into chunks
Kosher salt
Freshly ground black pepper
1 teaspoon ground chipotle powder, divided
1/4 cup orange juice
1/2 cup California Raisins
6 tablespoons oil canola
6 tablespoons lemon juice
1/4 cup fresh cilantro leaves torn
1 cup snap peas
8 cups arugula
1/4 red onion, cut into halves and sliced very thin
2 oranges, segmented
1 avocado, scooped and sliced


  1. 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. 
  2. 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.
  3.  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.
  4.  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.




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