Warm Northwest Salmon Salad

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

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


2tablespoons olive oil
1pound skinless salmon, chopped into chunks
Kosher salt
Freshly ground black pepper
1teaspoon ground chipotle powder, divided
1/4cup orange juice
1/2cup California Raisins
6tablespoons oil canola
6tablespoons lemon juice
1/4cup fresh cilantro leaves torn
1cup snap peas
8cups 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.