m & i went to the berkshires years ago. our favorite dining place was the red lion inn – so much so that we ate there a couple of times! we liked it so much that we even bought the cookbook!
one of the yummiest things m made from the cookbook is this grilled salmon over orange and spinach salad – it is ridiculously good. the salty teriyaki sauce with the orange juice is just the perfect dressing for this spinach, orange, onion, scallion and salmon perfection.
if you didn’t think you could be a salad person, trust me – this salad will change that. savor every bite!
- 4 salmon fillets (about 1/4 pound each)
- 1/2 cup low sodium teriyaki sauce
- 5 cups washed baby spinach leaves
- 4 navel oranges, peeled and sectioned
- 24 very thin slices red onion
- 2 tablespoons fresh orange juice
- 8 scallions, cut diagonally and tops removed
Brush the fillets with the teriyaki sauce and marinate, covered, for 1 hour.
Place the spinach on a chilled plate.
Arrange the orange sections and onion slices around the spinach. Refrigerate the plate, while preparing the fillets.
Remove the fillets from the marinade, reserving the marinade for the dressing. Grill the fillets over a charcoal grill or place under the oven broiler until flaky – grill over 3 minutes on one side, brush with the reserved marinade, and grill 4 minutes on the other side. (If fillets are more than 3/4″ thick, they may need more cooking time. Place the fillets on a wire rack to cool slightly.
Prepare a dressing by combining 3 tablespoons of the reserved marinade with the orange juice and whisk together well.
Place the hot, cooked fillets on the chilled spinach and sprinkle with the scallions. Drizzle the prepared dressing over all and serve immediately.
original recipe from The New Red Lion Inn Cookbook: Grilled Salmon & Orange Salad on a Bed of Spinach
eat at the Red Lion Inn in stockbridge, ma