Reviewed: Oct. 19, 2009

Even with several substitutions, this was fantastic. I substituted: thinly sliced purple onions for scallions wesleydale for feta baby spinach for mixed greens

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THATSSWELL

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Reviewed: Sep. 29, 2009

We loved this salad! Fresh and delicious, followed the recipe to a "T". I think I'll try adding a little orange zest to the dressing next time, just to give it a little more orange flavor. Thanks for the great recipe :)

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Monacooks

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Reviewed: Sep. 23, 2009

Outstanding. I did use only 1/4 cup of scallions since I'm not a big onion fan.

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Jackie

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Reviewed: Sep. 14, 2009

This salad is to die for and has become my favorite salad of all time! All of the ingredients go so well together it's all I can do not to lick the plate. I make two changes to this salad when I make it. 1) add avocado, 2) make extra dressing. Ugh! It's so good!

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K8

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Reviewed: Aug. 20, 2009

Found this recipe because I had some frozen salmon and lettuce that I wanted to get rid of. Was highly skeptical at first considering what was, to me, a surprising combination of ingredients, but it was absolutely FANTASTIC! Used sliced almonds instead of pine nuts because that's what I had lying around, and added avocado per previous suggestions. Pan-seared the frozen salmon; this recipe seems perfect for fish that isn't fresh since there are so many flavors involved. Made this yesterday for my boyfriend, and ate the leftover salad (sans salmon) for lunch today. I swear it was even better left over! Quick, easy, delicious: will be adding this to my regular recipe rotation :)

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Britt

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Reviewed: Jun. 20, 2009

I was really impressed with this recipe, both the taste and the quick preparation time. I used half the oil, skipped the feta and cilantro, and replaced pine nuts with sunflower seeds. Fantastic!

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kfcooke

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Reviewed: Jun. 19, 2009

Excellent. The combination of black beans and cumin is outstanding. I didn't have an orange (my husband ate them all) but I did have some strawberries, and those worked great. Easy and delicious.

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greykitty

Cooking Level: Expert

Home Town: Havre, Montana, USA

Living In: Sunnyside, Washington, USA

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Reviewed: May 28, 2009

tried this and kids and husband alike LOVED it. I subbed sunflower seeds for pine nuts, and added a touch of chipotle pepper (dried) to rub for salmon.

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JYHICKS

Cooking Level: Expert

Home Town: Atlanta, Georgia, USA

Living In: Port Orchard, Washington, USA

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Reviewed: Aug. 27, 2008

Wow! This was really fantastic. I made this as a special dinner for my in-laws, who love salmon. They thought it was delicious! I followed the recipe exactly. I will definitely be making this again.

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Mrs. M.

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 10, 2008

We love this salad! It is so delicious! I grilled my salmon in a grill pan and the salmon comes out so moist and delicious! I love the cumin flavoring in this salad as well. I left out the feta cheese - b/c I don't like it - I will add an avocodo next time!

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Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Staten Island, New York, USA

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Reviewed: Aug. 5, 2008

Oh my Gosh...this recipe is fantastic! I didn't have paprika in the house like I thought I did, so, I did the crust without and it was STILL delicious, not to mention, beautiful! I think next time I would add a sliced red bell pepper to add a little more color. The combination of ingrediants here, especially the feta and pine nuts, it just brilliant. I will make this again and again! Thanks!

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gibsey23

Cooking Level: Intermediate

Living In: Anchorage, Alaska, USA

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Reviewed: Jun. 25, 2008

Loved it. This was a light and delicious summer salad. I adjusted the dressing because I had no orange concentrate and wanted to cut down on oil. I used 4 T. of fresh orange juice, about 1 T. of orange zest, and only 2 T. of oil, and also added a dash of cayenne pepper. Only other adjustment was adding an avocado, which I highly recommend. Delicious!

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SALLYCAT

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: Jun. 14, 2008

This was delicious! I was looking for something light and summery, but not boring and this was it. I didn't have OJ concentrate, so I substituted lemon juice and a tsp of sugar. Otherwise, no changes. We loved the orange and feta together. Will definetly make again.

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2TPie

Cooking Level: Expert

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Reviewed: Jun. 4, 2008

This was SO amazingly good. I only omitted the cilantro (because I don't like it) and replaced it with fresh chives. I had to bake the fish because it was pre-frozen, and next time I'll definitely buy fresh and pan fry it.

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CARLYG

Cooking Level: Intermediate

Home Town: Glen Williams, Ontario, Canada

Living In: Toronto, Ontario, Canada

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Reviewed: May 9, 2008

Very yummy! The only thing I'd do differently next time is add some avocado.

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Foodie78

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Reviewed: Apr. 30, 2008

Fabulous! My picky husband cleaned his plate! I didn't have OJ concentrate, so I used the juice + zest of 1/2 fresh orange. Delicious! I didn't have pine nuts or feta either, but used toasted walnuts (delicious) and will definitely try pine nuts and feta next time. I also cut the oil in half for the dressing, which left it a little runny, but was perfect for flavoring the salad with a bit less fat. This will be a new staple at our house.

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BLOOIIIS

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Reviewed: Oct. 5, 2007

This is my absolute Favortie Salmon and salad recipe. I prefer to make the salmon hours before the meal so it can cool in the refrigerator. The salmon is served with a platter of fresh vegetables. The salad stands alone and is a meal in itself. I prefer to eat the salad without the salmon because it is just too much food.

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Sharon11/11

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Reviewed: Feb. 10, 2006

LOVE this salad, I have made it about a half dozen times now, and I just can't get enough. I add about 3-4 oranges, add a cayanne kick in the salmon coating, and cut down on the oil a little (only for diet reasons), but otherwise make this recipe just as is...IT'S AWESOME!!, thanks so much for sharing!

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