Dinner | Main Dishes | Salads
Blood Orange Salmon Salad With Orange Dill Dressing
Bright, balanced, and full of texture, this Blood Orange Salmon Salad With Orange Dill Dressing is a vibrant weeknight showstopper. Flaky salmon seared to a crisp edge meets nutty black rice and tender green split peas, all tied together with a tangy, herby orange dill dressing. Finish with juicy blood orange segments, salty feta, and crunchy toasted pine nuts for a salad that feels both elegant and utterly approachable.
Why you’ll love this dish
- Layered textures: chewy black rice, creamy peas, crisp-tender salmon, and crunchy pine nuts.
- Bright citrus notes from blood orange plus fresh dill to lift the whole plate.
- One recipe that works as a satisfying main course or a sharable lunch salad.
- Flexible: skin on or off salmon works depending on your preference.
Ingredients
Make sure you have these ready before you start. The ingredient list below is exact and used in the recipe steps.
- 4 salmon fillets with skin on or off depending on your choice
- 1/2 teaspoon each of salt and pepper
- 1 teaspoon of oregano
- 1/2 teaspoon of garlic powder
- 1 tablespoon of olive oil
- 1 tablespoon of unsalted butter
- 1 1/2 cups of black rice
- 3/4 cup of green split peas
- 1/2 teaspoon of salt
- 2 3/4 cups of water stock or broth
- Juice of 1 blood orange – about 1/3 cup
- 1 shallot minced
- 2 Tablespoons of minced fresh dill
- 1 teaspoon of lemon juice
- 1/2 teaspoon of mustard
- 1 teaspoon of honey
- 1/4 cup of olive oil
- pinch each of salt and pepper
- 1/2 cup of Blood orange segments cut up
- 1/3 cup of crumbled feta cheese
- 1/4 cup of toasted pine nuts
Equipment
- Medium saucepan with lid
- Large skillet
- Mixing bowl for dressing
- Sharp knife and cutting board
- Tongs or spatula
Prep at a glance
- Rinse rice and split peas briefly.
- Mince the shallot and dill; segment the blood orange.
- Pat salmon dry; season with salt, pepper, oregano, and garlic powder.
- Measure out the stock, olive oil, butter, and remaining dressing ingredients.
Step-by-step instructions
The following directions have been rewritten for clarity and to follow the ingredient list exactly. Quantities and order are preserved from the original list.
- Cook the black rice and green split peas: In a medium saucepan, combine 1 1/2 cups of black rice, 3/4 cup of green split peas, 1/2 teaspoon of salt, and 2 3/4 cups of water stock or broth. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer until the rice and peas are tender and the liquid is absorbed, about 35–45 minutes. Once cooked, remove from heat and let sit covered for 5 minutes, then fluff with a fork.
- Prepare the salmon: While the rice cooks, pat the 4 salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon each of salt and pepper, 1 teaspoon of oregano, and 1/2 teaspoon of garlic powder. Let the salmon rest at room temperature for 5–10 minutes to absorb the seasoning.
- Sear the salmon: Heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter in a large skillet over medium-high heat. When the butter is foaming and the pan is hot, add the salmon fillets, skin-side down if using skin. Cook without moving for 3–5 minutes, depending on thickness, until the skin is crisp and the fillets release easily from the pan. Flip carefully and cook an additional 2–4 minutes, until the salmon is cooked through but still moist. Transfer salmon to a plate and let rest for a couple of minutes.
- Make the orange dill dressing: In a mixing bowl, combine juice of 1 blood orange (about 1/3 cup), 1 minced shallot, 2 Tablespoons of minced fresh dill, 1 teaspoon of lemon juice, 1/2 teaspoon of mustard, 1 teaspoon of honey, and 1/4 cup of olive oil. Whisk together until emulsified. Taste and add a pinch each of salt and pepper to balance the flavors.
- Combine the salad components: In a large bowl or on a serving platter, spread the cooked black rice and green split pea mixture. Spoon over about half of the orange dill dressing and toss gently to coat so the grains pick up the citrus flavor.
- Assemble the salad: Arrange the seared salmon fillets on top of the dressed rice and peas. Scatter 1/2 cup of blood orange segments (cut up), 1/3 cup of crumbled feta cheese, and 1/4 cup of toasted pine nuts over the salad. Drizzle any remaining dressing over the salmon and salad, or serve it on the side.
- Finish and serve: Garnish with a little extra minced dill if you like. Serve warm or at room temperature. The salad holds up well for leftovers and the flavors continue to meld for several hours.
Troubleshooting & tips
- If your salmon sticks to the pan, let it cook a little longer; it will naturally release when the crust forms.
- Black rice can vary in cooking time; start checking for doneness at 35 minutes and add a splash of extra stock if it looks dry before the rice is tender.
- Want more citrus? Add a little extra blood orange juice to the dressing, but start with a teaspoon at a time so the acidity doesn’t overpower the dill.
- Make the rice and peas ahead of time and chill. Rewarm gently before assembling, or serve the grain base at room temperature with warm salmon on top.
- To toast pine nuts: place them in a dry skillet over medium-low heat and stir frequently until fragrant and golden, about 3–4 minutes. Watch closely—pine nuts burn quickly.
Variations
- Greens add-in: Toss a handful of baby arugula or spinach with the dressed rice just before plating for a peppery lift.
- Nuts & seeds swap: Substitute sliced almonds or chopped walnuts for pine nuts if you prefer.
- Vegan swap: Replace salmon with firm roasted tofu or tempeh and omit feta; add extra lemon and a pinch more mustard for brightness.
Make-ahead & storage
- Salmon is best eaten the day it’s cooked. Store leftovers in an airtight container in the fridge for up to 2 days.
- Keep the dressing separate if you plan to store the salad—dress just before serving for the best texture.
- Reheat salmon gently in a low oven (300°F / 150°C) for 8–10 minutes to avoid overcooking.
Final thoughts
This Blood Orange Salmon Salad With Orange Dill Dressing brings together bold citrus, aromatic dill, and satisfying grains for a balanced plate that’s both elegant and everyday-friendly. Whether you’re cooking for a weeknight dinner or entertaining guests, the combination of flavors and textures makes it a dish people come back to again and again.
Nutritional notes
Salmon provides hearty protein and omega-3s, while black rice and green split peas add fiber and plant-based protein. The salad balances healthy fats from olive oil and pine nuts with bright citrus for a nutrient-dense meal.
Enjoy this vibrant salad warm or at room temperature, and feel free to tweak the herbs and citrus to match seasonal flavors.
Blood Orange Salmon Salad With Orange Dill Dressing
A bright, citrusy salmon salad served over a hearty black rice and green split pea base with a tangy orange dill dressing.
Ingredients
Equipment
Method
- Make the rice: Melt the butter in a 3–4 quart pot over medium-high heat. Add the black rice and green split peas and sauté for about 1 minute.
- Season the rice and peas with 1/2 teaspoon salt, add 2 3/4 cups water, stock, or broth, and bring to a boil.
- Reduce heat to the lowest setting, cover the pot, and simmer for 30–45 minutes until the liquid is absorbed and the rice and peas are tender.
- Make the dressing: In a small bowl or jar, combine the blood orange juice (about 1/3 cup), minced shallot, minced dill, lemon juice, mustard, honey, and 1/4 cup olive oil. Whisk or shake until emulsified, then season with a pinch of salt and pepper to taste.
- Cook the salmon: Preheat a large skillet over medium-high heat. Season both sides of the salmon fillets with 1/2 teaspoon salt, 1/2 teaspoon pepper, oregano, and garlic powder.
- Add 1 tablespoon olive oil to the hot skillet and sear the salmon fillets for 2 minutes per side.
- Lower the heat to low, cover the skillet with a lid or foil, and cook until the salmon is done to your liking, about 5–8 more minutes.
- When cooked, drizzle about 1/2 teaspoon of the dressing over each fillet.
- Assemble the salad: Toss the cooked rice and peas with 2 tablespoons of the dressing. Divide the rice among four plates.
- Add the blood orange segments, crumbled feta, and toasted pine nuts to the rice and toss gently to combine.
- Top each plate with a salmon fillet and drizzle additional dressing over the salad to taste.
Notes
- Use skin-on salmon for easier searing if desired.
- Toast pine nuts in a dry skillet over medium heat until fragrant.
- Adjust dressing sweetness with more or less honey.
- Cook rice and peas until both are tender; timing may vary by rice brand.
