Spicy Citrus Salmon Salad

It’s been a while since we last posted on our blog, and what better way to get back into it, than with a salad that ends all salads!

If you’re a fan of spice and citrus, then you are going to love this recipe! With the citrus season coming to an end, we thought it was the perfect time to post this salad as it includes juicy grapefruit and delicious mandarin, and both add different flavours to this salad. The salmon, on the other hand, adds a wonderful taste, with its spicy marination. The combination of the citrus and spice will leave you wanting more!

Our Spicy Citrus Salmon Salad is our go-to weekend late lunch, and we can’t wait to make it!

Makes a salad for two

40 minutes (not including the marination time) 

What you’ll need

Salmon Marination

  • One salmon fillet (125g
  • 90g red chilli (approx. 3 pc)
  • 1 clove of garlic
  • 1 tsp dried sage 
  • A pinch of Salt
  • 1 tsp chilli flakes 
  • 7 Tbsp olive oil (approx. 100g)
  • 4 Tbsp chilli oil (approx. 60g)
  • Juice of Half Orange (approx. 100g) (from the Fruitful Day box)
  • Zest of 1 Orange (approx. 10g) (from the Fruitful Day box)

Salad Ingredients

Mix all ingredients (except salmon) and blend into an oily paste—Marinate salmon for 3 hours or overnight. 

  • A handful of washed bean sprouts (90g)
  • 2/3 cup fennel (350g)
  • Tbsp coconut oil 
  • 3 Tbsp olive oil 
  • 1 Tbsp sesame oil 
  • Juice of one lime (from the Fruitful Day box)
  • A pinch of salt
  • 2 tsp chilli powder
  • A pinch of sage
  • Roasted peanuts 1 Tbsp
  • A handful of washed spinach (450g)
  • grapefruit cut into segments (645g) (from the Fruitful Day box)
  • mandarin cut into sections (350g) (from the Fruitful Day box)
  • A handful of green beans (90g)
  • A knob of butter (40g for pan Searing)
  • A small bunch of coriander (10g)


  • Remove the salmon from the fridge so it can come to room temperature. 
  • Slice fennel thinly and place in a bowl with sage, olive oil (1 Tbsp) and salt. 
  • Bring a pan to medium heat, add coconut oil and sear for one minute. Set aside. 
  • Split beans in half vertically and blanch in a pot with boiling water for 3 min. Set aside. 
  • Mix olive oil (2 Tbsp), sesame oil, lime juice, and chilli powder in a small bowl to make the dressing. Set Aside.
  • Bring a skillet to medium / high heat and sear the salmon skin side down for approximately 5 minutes. 
  • Lower the heat, flip the salmon and add butter to the pan to baste the salmon for approximately 30 seconds. Remove from pan and let rest.
  • Mix all remaining ingredients and toss with 90% of the dressing.
  • Add salmon to salad and pour the remaining dressing on top.