Salmon in the Company of Good Oranges (Fruit Fundraiser #2)

Salmon and fresh oranges in a poppy seed vinaigrette, served over hot pasta. The bright and fresh flavors of this dish lighten up the dark winter days.

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New photos from the 2015 Band Fruit Fundraiser!

After you've had your Band Fundraiser Tangerines for breakfast in this dish, it's time to think about what to do with your Band Fundraiser Oranges! Here's a recipe round up for ya.

This is one of those 'so crazy it must be good' combinations--salmon, with oranges, green onions, and poppy seed in a vinaigrette.  Served over noodles.  Sounds weird, right?

It did to me.

I was sick of eating fruit fundraiser oranges just out of hand, and my friend Debbie told me about her sister Chrissy's recipe from a magazine (Cooking Light maybe?).  The combination sounded so weird that I had to try it.  Debbie brought it over and we enjoyed it while watching Love, Actually.  So in my mind, the holiday season, the fruit fundraiser season, and this recipe all roll together.

(You can make it at other times, as well.)

I normally make this recipe with a salmon fillet, but in the interests of trying to be more frugal, I decided to try it with canned salmon.  I've never used canned salmon before.  If you eat blindfolded, the dish is about the same (slight textural difference).  But I eat with my eyes first, so to me the dish is better with a salmon fillet.

What do you think?

Canned salmon.

Ingredients if you're making it w/ canned salmon. 

Ingredients (minus OJ and garlic and pepper--sheesh!) if you're making it with a filet. 

Ready for baking--forgot the 'post' shot.

Salmon in the Company of Good Oranges

Ingredients

• 1 salmon fillet (this pictured one was a giant one and I used half for this and half for another recipe)
• dill seasoning (I used about 1 teaspoon of Pampered Chef all purpose dill mix)
• 1/4 cup (60 ml) olive oil
• 1/4 cup (60 ml) vinegar (I've used white vinegar, apple cider vinegar, and rice vinegar in this)
• 1/3 cup (80 ml) orange juice
• 1 clove garlic, pressed or finely minced
• 2 teaspoons poppy seeds
• freshly ground pepper (recipe calls for 1 Tablespoon, I never measure but I use a lot)
• 2 oranges, peeled, seeded, and chopped into bite size pieces (see NOTE)
• ¼ cup sliced green onions or chopped red onion
• hot cooked noodles (I prefer linguine)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.  
2. Season the salmon with the dill mix and place on an oiled baking sheet.  
3. Bake for about 20-25 minutes until fish flakes easily with a fork.  Set aside.
4. In a medium bowl, whisk together the oil, vinegar, juice, and seasonings.  
5. Fold in the oranges, onions and salmon, leaving the salmon in large-ish chunks.  
6. Serve over hot noodles!

NOTE:  I do not get all fancy while sectioning the oranges.  Feel free to indulge if you'd like.

This post is playing with the rest of the gang at What's In The Box on In Her Chucks and Strange But Good at Sprint2TheTable, and Foodie Friends Friday.

For more recipes using oranges, please see my Orange Recipes Collection, part of the Visual Recipe Index by Ingredient. This index is a resource for folks like me who can't resist the lure of a bargain on fresh produce and then get stuck with perishables that need to be eaten up. For more recipes please follow me on Pinterest, on Instagram, and on my FB page. Want to know How to Use This Blog?

This is also delicious--and low carb--without noodles.