
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
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.

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.
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
Directions
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.
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.)

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.
Check out my other Cedar Bay Grilling blogger challenge recipes…


Enjoy!
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