Sometimes a spontaneous idea turns into something unexpectedly delicious. This Salmon, Spinach, and Mandarin Orange Salad was one of those happy accidents. I had leftover grilled wild sockeye salmon that was far too good to throw away, so I built a salad around it. I cook wild sockeye several times a month — we love the flavor and the nutrition it provides.
Leftover Salmon; Perfect for a Salad
Leftover salmon makes a quick, satisfying salad when you don’t want a sandwich. Salads are often associated with warmer months, but they’re a convenient, nutrient-dense option year-round — especially when you add seasonal ingredients. When buying salmon, choose sustainably caught, ocean-friendly fish whenever possible.
Oranges + Salmon = Delicious
Seasonal mandarins are a standout addition here. Their bright, sweet segments contrast beautifully with rich salmon and fresh spinach. For many of us, mandarins are a small, healthy pleasure during the holidays amid all the rich foods — a simple treat that everyone seems to enjoy.
For this salad I tossed mandarin segments, grilled salmon, fresh blackberries, baby spinach, and toasted pumpkin seeds. The dressing is a light mix of sesame oil, lime juice, and honey — just enough to bring the flavors together without overpowering the fish or fruit.
This combination is so satisfying that you might choose to cook salmon just to make this salad, instead of relying on leftovers. It’s hearty yet fresh, and a welcome change from heavier holiday meals.
Recipe
Salmon, Spinach Mandarin Orange Salad
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Ingredients
- 2 cups baby spinach leaves
- 8 ounces cooked salmon
- 2 mandarin oranges peeled and divided into segments
- ½ cup fresh blackberries
- ¼ cup sliced scallions
- ¼ cup pumpkin seeds
- juice of one lime
- 1 tablespoon sesame oil
- 1 tablespoon liquid honey
Instructions
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Divide the spinach between two plates.
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Top the spinach with salmon, mandarin segments, blackberries, scallions, and pumpkin seeds.
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Whisk together lime juice, sesame oil, and honey, then drizzle over each salad.