Looking for a delicious, fuss-free dinner that’s packed with flavor and sure to impress? This Blackberry Ginger Grilled Salmon is a crowd-pleaser—especially when the grill is sizzling and the sweet, tangy aroma of the marinade fills the air!
What makes this dish truly shine is the vibrant marinade: a perfect blend of savory soy sauce, bright orange juice, and a bold splash of Blackberry Ginger Balsamic Vinegar, adding rich, fruity depth. A touch of walnut oil brings a subtle, nutty finish that elevates every bite. It’s one of those meals that feels elegant but comes together in no time.
And if grilling’s off the table? No worries—this salmon cooks up beautifully under the broiler too!
Salmon Marinade Ingredients:
- 1 garlic clove, minced
- 1/3 cup soy sauce
- 1 tbsp. fresh lemon juice
- 1/3 cup orange juice (fresh is best!)
- 1/4 cup Olive Amelia's Blackberry Ginger Balsamic Vinegar
- 1 tablespoon Olive Amelia's Walnut Oil
- 1 green onion, chopped
- (1) 1.5-pound salmon fillet
Directions:
1. Marinate the Salmon:
In a large zip-top bag or shallow dish, combine garlic, soy sauce, lemon juice, orange juice, Blackberry Ginger Balsamic, Roasted Walnut Oil, and green onion. Stir to mix well. Add the salmon fillet, seal or cover, and gently turn to coat. Refrigerate for 30 minutes.
2. Preheat & Grill:
Heat your grill (or broiler) to medium. Lightly oil the grates. Remove salmon from marinade and let excess drip off. Discard marinade.
3. Cook the Salmon:
Grill (or broil) for about 12–15 minutes per inch of thickness, or until the salmon flakes easily with a fork.
Walnut-Orange Side Salad
Salad Ingredients:
- Mixed greens (e.g., arugula, spinach, romaine)
- 1/2 cup chopped walnuts (lightly toasted)
- 1/2 cup crumbled goat cheese or feta (optional)
- 1/2 cup fresh blackberries or orange segments
- 1/4 red onion, thinly sliced
Dressing:
- 2 tbsp. Olive Amelia's Blackberry Ginger Balsamic Vinegar
- 1 tbsp. orange juice
- 1 tbsp. fresh lemon juice
- 1 tbsp. Olive Amelia's Walnut Oil
- 1 tsp. Dijon mustard (optional for extra body)
- Salt & pepper to taste
Directions:
Whisk dressing ingredients together. Toss salad ingredients with just enough dressing to lightly coat.
To Serve:
Plate the grilled salmon over a bed of steamed white or brown rice, with grilled or roasted asparagus on the side. Add a generous serving of the Walnut-Orange Salad to complete the plate.
The result? A colorful, vibrant meal that’s equal parts wholesome and gourmet, with layered flavors of fruit, nut, and umami in every bite.