Citrus Fennel and Chinook Salmon Salad

Citrus Fennel and Chinook Salmon Salad Recipe

(The recipe makes two large salads or four side salads.)


Salad Ingredients:

1 Can Oregon’s Choice Gourmet Chinook Salmon

1 Fennel Bulb (Roasted.)

1 Tbsp. Olive Oil

1/4 Tsp. Salt

1/4 Tsp. Black Pepper

4 Cups Arugula

1 Orange (Can be subbed for favorite citrus such as grapefruit.)

½ Shallot

2 Tbsp Green Onion

1 Avocado

2 Tbsp Almond Pieces

Optional: 1 Tsp Za’atar seasoning


4 Tbsp. Orange Juice

2 Tbsp. Olive Oil

1 Dijon Mustard

1/2 Tbsp. Honey

1 Tbsp White Wine Vinegar



  • Preheat the oven to 425.
  • Open and drain liquid from a can of Oregon’s Choice Gourmet Chinook Salmon. Mix with Za’atar seasoning if using and set aside.
  • Shave fennel into rounds and toss with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast in the oven for 25 minutes or until you begin to see golden brown edges.
  • Meanwhile, place orange juice, olive oil, Dijon mustard, honey, and white wine vinegar into a blender or bowl to combine.
  • Prepare the salad toppings by peeling the orange and separating them into slices.
  • Slice shallots finely.
  • Cut green onions and avocados into desired pieces.
  • Arrange arugula on a plate, and top with roasted fennel, orange slices, shallots, green onion, avocado, almonds, and Oregon’s Choice Chinook Salmon. Drizzle dressing over the salad and enjoy!


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