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Warm Salad of Salmon and Orange

This recipe is modified from The New Spanish Table by Anya von Bremzen. The original recipe calls for cod instead of salmon. Tuna is another excellent substitute.

Serves 4

1 1/4 pounds salmon fillets, cut into 4 serving pieces

Vegetable oil for cooking

Juice of 4 navel oranges (about 1/2 cup juice)

2 tablespoons olive oil

1 teaspoon lemon juice

Salt and pepper

4 cups mixed greens

1 cup basil leaves

Season salmon fillets with salt and pepper. Coat a pan with vegetable oil and cook the salmon over medium heat for about 3 minutes on each side.

Meanwhile, whisk together orange juice, olive oil, lemon juice, salt and pepper. Mix with greens and basil leaves and arrange on 4 plates.

Place the salmon over the greens.

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