Grilled Salmon with Blood Orange Vinaigrette

Cooking Time: 6-10 min    Servings: 4

Products needed:

  • Traditional 18 Year Balsamic Vinegar
  • Blood Orange Fused Olive Oil


  • 4 salmon fillets
  • ½ cup Olive Scene Olive Oil 
  • (Single Varietal, Blood Orange, Persian Lime, or Eureka Lemon)
  • 3-4 tablespoons Balsamic Vinegar, to taste 
  • (Traditional, Cranberry Pear, Sicilian Lemon, or Black Current)
  • sea salt
  • fresh ground pepper
  • lettuce mix of your choice: Romaine, Arugula, mixed greens, spinach, etc.
  • cherry tomatoes
  • diced cucumber
  • thinly slice red onions
  • diced fresh pears
  • toasted nuts
  • croutons
  • ½ lb goat cheese cut into 4 slices, or crumbled


  1. Season salmon and grill to desired doneness.
  2. Fill plate with mixed greens. 
  3. Top with tomatoes, cucumbers, pears, nuts, cucumber, and croutons. 
  4. Lay grilled salmon over greens and top with goat cheese.
  5. Drizzled vinaigrette over all.
  6. Don’t be surprised if you want to lick the plate when you are done eating. Bon Appetite!