There’s nothing better than a simple fresh salad during a busy weeknight. I especially love that salad when it is ready and on the table in less than 30 minutes. Thanks to Cedar Bay Grilling Company’s delicious pre-seasoned and pre-soaked salmon on cedar planks I can prepare a delicious, fresh salad for me and my husband easily and quickly.

For this recipe, I used Cedar Bay’s Applewood Orange & Ginger Salmon over a field of fresh mixed greens. I added fresh cherry tomatoes, sliced red onions, orange sections, and topped it all with a Chipotle Orange Vinaigrette and crumbled goat cheese.

I happily created this recipe for the Cedar Bay Grilling Company Blogger Challenge. This is my third recipe (you can see the other two at the end of this post) and I have really enjoyed participating in this reicpe challenge.

This post is sponsored by Cedar Bay Grilling Company. Free samples of Cedar Bay Planked Salmon were provided to take part in a recipe challenge and this recipe is the delicious result! All opinions are my own.

Authorloulousucre

Yields4 Servings

For the salad:

½ Orange & Ginger Cedar Bay Grilling Company Salmon

1 cup cherry tomatoes

1 large orange, peeled and cut into pieces

⅓ red onion, sliced

½ cup Chipotle Orange Vinaigrette

½ cup crumbled goat cheese

For the Chipotle Orange Vinaigrette

1 chipolte peppers in adobo

¼ cup freshly squeezed orange juice

½ cup white wine vinegar

½ cup olive oil

2 cloves garlic, chopped

2 tbsp honey

1 tsp ginger, minced

To make the salad:

Preheat the grill to 425℉.

Grill the pre-soaked, pre-seasoned salmon for 18-20 minutes or until the internal temperature reaches 158℉. Once the salmon has finished cooking, remove from heat and allow to rest. Once cooled, slice the salmon into 3-4 large pieces.

Place the greens on a large platter. Add the tomatoes, onions, orange pieces, and the salmon. Drizzle with the Chipotle Orange Vinaigrette and top with the crumbled goat cheese.

To make the chipotle orange vinaigrette:

In a blender combine the chipotle in adobo, orange juice, white wine vinegar, olive oil, garlic, honey, and ginger. Process on high speed until the mixture liquifies. (If this is too spicy add water to dilute.)

Ingredients

For the salad:

½ Orange & Ginger Cedar Bay Grilling Company Salmon

1 cup cherry tomatoes

1 large orange, peeled and cut into pieces

⅓ red onion, sliced

½ cup Chipotle Orange Vinaigrette

½ cup crumbled goat cheese

For the Chipotle Orange Vinaigrette

1 chipolte peppers in adobo

¼ cup freshly squeezed orange juice

½ cup white wine vinegar

½ cup olive oil

2 cloves garlic, chopped

2 tbsp honey

1 tsp ginger, minced

Directions

To make the salad:

Preheat the grill to 425℉.

Place the greens on a large platter. Add the tomatoes, onions, orange pieces, and the salmon. Drizzle with the Chipotle Orange Vinaigrette and top with the crumbled goat cheese.

To make the chipotle orange vinaigrette:

Orange Ginger Salmon Salad with Chipotle Orange Vinaigrette

Ingredients Directions

Cedar Bay Atlantic Planked Salmon is available in Cedar Planked Sugar & Spice and Applewood Orange & Ginger for the full planks and in four different varieties for the individually portioned salmon (Orange & Ginger, Hickory & Maple, Maple & Smoked Pepper, and Sugar & Spice).

You can find more information on Cedar Bay Grilling Company and all of their other gourmet seafood products at cedarbaygrilling.com, Facebook, Instagram, and Twitter. Cedar Bay Grilling products are also available at Kroger, Publix, Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant Eagle, Stop ‘n Shop, and Roche Bros.

I really enjoyed making this recipe for Cedar Bay Grilling Company and competing in the blogger challenge.