Living in Southern California — the land of salad — dishes like this are an important part of the menu at Ocean at Main restaurant. It happens to be the way I like to eat too. It is hearty with the fish and vegetables and has a creamy feeling dressing. This salad is satisfying enough be served as a lunch main course.
Swap option: The Moroccan spice blend Ras el Hanout adds a warm, pungent flavor, but any spice blend would work for this versatile recipe. If you can't get kumquats, you can use any citrus fruit.
For the Ras el Hanout:
In a bowl, mix all the ingredients together.
For the salmon:1.
Preheat grill to medium-high heat.2.
Season salmon with salt and spice blend and place onto hot grill.3.
Cook to desired doneness and set aside.
For the citrus vinaigrette:
Pour the lemon juice and honey in blender. Turn on to medium speed and slowly drizzle in oil to make vinaigrette. Add salt and set aside.
For the salad:
Mix vegetables with vinaigrette. Layer salad broken pieces of salmon, sprinkle with mint tops and top with fresh pepper.