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Moroccan Citrus Salmon and Kale Salad

Citrus salmon with kale salad
January 6, 2020
Citrus salmon with kale salad
Moroccan Citrus Salmon and Kale Salad

The following recipe and photography is courtesy of Lauren Schulte. To see more of her bites and meals, visit her Instagram @TheBiteSizePantry.

Need dinner ready in a flash? Let me introduce you to my flash-marinated Moroccan Citrus Salmon.

Salmon, especially Heinen’s Verlasso Salmon, is a delicious and buttery fish that is perfect for pan-frying or baking. Baking salmon is really the way to go if you like easy prep and clean up. This option also keeps you away from standing over the hot stovetop,  which comes with pan-searing. Poaching is a derivative of baking and results in a mouthwatering flakey, tender, melt-in-your-mouth salmon and is super simple and cleans up quickly afterward.

Citrus Salmon with Kale Salad

Poaching salmon is very simple; you can use tinfoil or parchment paper (shown in this recipe). All you’ll need to do is wrap your salmon tightly, tucking all those edges in just like you’re wrapping your holiday presents all over again. This method evenly cooks the salmon while sealing in all those delicious flavors. Many people like to marinate before cooking, as do I, but most recipes require marinating fish or meat for an hour or more. So, when your “need to feed” needs to be quickened, that’s when premade flash marinades come in handy.

The reason why flash-marinating works so well with the poaching method is because the salmon will absorb all the flavors while it bakes. The parchment paper wrap acts as an insulator, which works well whether you’re cooking chicken, beef, vegetables, etc. From there, all you have to do to clean up is remove the salmon and toss the wrap in the trash! You can also serve your salmon in the wrap it was cooked in for a nice presentation. It also prevents washing more dishes, which is a double win!

Dress it up with my simple homemade orange yogurt marinade/dressing and serve with a simple citrus kale salad. It’s really a no-mess simple success meal. I hope you enjoy!

Sale Salad with Citrus Slices

 Moroccan Citrus Salmon

Ingredients

For the Salmon

  • 2 lb. Verlasso Salmon, skin on or off
  • 6 oz., or half a jar of Mina Tagine cooking sauce
  • 2 Tbsp. orange juice
  • 1 tsp. orange zest
  • Cilantro to garnish

For the Yogurt Marinade

  • ¼ cup mayonnaise
  • ¼ cup 2% Greek yogurt
  • 2 Tbsp. orange juice
  • 2 tsp. honey
  • 1 tsp. orange zest
  • Salt and pepper to taste

For the Kale Salad

  • 2-3 stalks of leafy kale
  • 1/2 lemon
  • Sliced orange or tangerine (optional)

For the Salad Dressing

  • Remaining yogurt marinade ( recipe above)
  • 2 Tbsp. olive oil (add more or less based on your desired consistency)

Directions

  1. Preheat oven to 400°F.
  2. While the oven is preheating, line your baking dish with parchment paper (or tin foil) and place another larger sheet on top. Place your salmon filet on to the larger parchment sheet.
  3. In a small bowl, mix together all of the ingredients for the orange yogurt marinade. Coat the entire salmon fillet in the marinade, reserving ¼ of the marinade for your salad dressing. Fold the corners of the parchment over and wrap tightly while securing the longer sides together. Place in your preheated oven to cook for approximately 20 minutes.
  4. For the simple kale side salad, remove the thick stalks from the leafy kale. Chop into thin slices and place in a Ziploc bag. Squeeze ½ a lemon or orange juice over the kale; seal the bag and massage the kale for a couple minutes until the kale begins to soften. This technique by adding and massaging citrus juices into the kale helps to remove the bitterness of the kale and add sweetness.
  5. For the salad dressing, add a couple Tbsp. of olive oil to your reserved orange yogurt marinade and mix well. You can add as much olive oil as you like until your dressing is the consistency you like.
  6. Place your kale in a large bowl and toss in the orange yogurt dressing. For an added pop of color, you can add a couple slices of oranges or tangerines if you like.
  7. After 20 minutes or so, remove the salmon from the oven. Unwrap and top with freshly chopped cilantro and enjoy!

Moroccan Citrus Salmon with Kale Salad

Click Here to Print the Recipe for Moroccan Citrus Salmon & Kale Salad.

By Lauren Schulte
Well hello there, I’m Lauren and I love food! Keeping meals simple, satisfying and accessible to all is the main purpose behind my cooking, but I always add a touch of creativity and uniqueness.I’m a family-taught cook and food is one of my greatest passion in life, but I suppose there is a little more to me than just food. I am a fur-mama to two wonderful rescue pups, Herbie and Nelly and our cat Grayson, who are all part of The Bite Size Pantry household. They love to be with me in the kitchen and they make the cleanup process a whole lot easier. Thanks to the wonderful internet world I’ve been able to pursue my dream of cooking. Sometimes it seems like a lot, but I just love food and I really love sharing that love with others who love it too.

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