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Salmon-Mandarin Orange Salad with Asian Vinaigrette-Coffee Dressing

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I discovered coffee and vegetables go together in this Salmon-Mandarin Orange Salad with Asian Vinaigrette-Coffee Dressing. I put together a crisp green salad and served it with an Asian vinaigrette infused with coffee to spike up the flavors. The process was simple. First, make the dressing and chill it in the refrigerator for the flavors to blend. Then fix the salad. Whether it is meant to be a light side dish or a large, elegant entrée this salad with its savory dressing gives the meal a lift. Dress up the greens with slim strips of smoky salmon, citrus-sweet orange segments, an assortment of greens, crisp wonton strips, crunchy nuts and any other ingredients you want to toss in. Finally, serve the sophisticated coffee-infused vinaigrette on the side or pour at the table side.

Everything we do – big or small is important. Whether we bake a cake or whip up a salad, it’s still important. That we took the time with what little time we have in a day to put together the crunchy lettuce, the succulent slices of tomatoes, crisp cucumbers, assorted vegetables and condiments – these are all indications we care for our family or for ourselves and our own well-being.

Our daily lives are measured by the things we do to make a difference. When we give happiness, bring a smile to someone’s face by a simple act of sharing then that is significant.

Preparing a meal for our family or for friends are little things that make up a larger gesture. Take the opportunity today to make someone smile. No matter what circumstances are in your life right now, make someone’s day happy. Begin with this salad. It’s a great start.


Salmon-Mandarin Orange Salad with Asian Vinaigrette-Coffee Dressing

Who knew that coffee in vegetables could go together? In this Salmon-Mandarin Orange Salad, I tossed together crisp lettuce, refreshing cucumbers, slices of Jersey tomatoes with strips of robust, smoked salmon and citrus-sweet orange segments. I added crackling wonton strips, crunchy nuts and more greens to the mix. The tangy Asian vinaigrette mixed with coffee made the dressing scrumptious. This dressing goes with just about any salad and pairs well with Filipino food. Serve this as an appetizer, a side or a meal in itself. This was inspired by a recipe from the "Passion For Coffee Cookbook" by Patricia McGausland-Gallo (Creative Culinary Works). Serves 2 for a meal, 4 for a side dish.
Course: Appetizer, Fish, Salad, Side Dish
Cuisine: American, Asian, Filipino
Keyword: Salmon Orange Salad Asian Vinaigrette
Servings: 2 people
Calories: 800kcal


  • 4 teaspoons rice vinegar
  • 4 teaspoons maple syrup
  • 1 teaspoon instant coffee or freeze dried coffee
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 1/8 teaspoon sesame oil
  • 6 Tablespoons vegetable oil
  • 2/3 cup ginger ale
  • 6 to 8 cups fresh lettuce
  • 2 whole cucumbers peeled, seeded, sliced
  • 2 whole large salad tomatoes sliced
  • 1 cup sliced fresh asparagus blanched; cut into 2-inch length pieces
  • 8 ounces smoked salmon sliced thin, into 2-inch length strips
  • 1 cup orange segments
  • 1/2 cup fried wonton strips from Chinese take-out; or store-bought
  • 1/3 cup macadamia nuts or use other nuts preferred
  • 2 stalks scallions chopped; divided, use 1 Tablespoon for dressing, the rest to sprinkle


  • Prepare the Asian vinaigrette by mixing together all ingredients in a non reactive bowl or jar: rice vinegar, maple syrup, instant coffee (or freeze dried coffee), ginger ale, sea salt, black pepper, sesame oil, vegetable oil and scallions. Cover and shake to blend. Keep refrigerated till ready to use.
  • In a large salad bowl, toss together the lettuce, cucumbers, tomatoes, asparagus. Arrange the smoked salmon and orange segments on top. Sprinkle the wonton strips and nuts. Garnish with the rest of scallions.
  • Serve the dressing as a side to the salad or pour on the greens at tableside.
  • Cook's comments: Fix the salad a few minutes before the meal so that vegetables are chilled and crisp. This is a forgiving recipe. Add or substitute other salad greens or condiments you prefer.
  • Hello, Friends! All the images and content here are COPYRIGHT PROTECTED. This means BY LAW you are NOT allowed to use my photos or content on your website  without my permission. If you want to republish this recipe, please re-write it in your own words and simply link back to this blog to give proper attribution. It’s the legal thing to do. Thank you.


Serving: 1g | Calories: 800kcal | Carbohydrates: 39g | Protein: 24g | Fat: 64g | Saturated Fat: 38g | Cholesterol: 26mg | Sodium: 2068mg | Potassium: 526mg | Fiber: 4g | Sugar: 32g | Vitamin A: 421IU | Vitamin C: 50mg | Calcium: 91mg | Iron: 2mg

Notes on Nutrition:  The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.

Did you like this recipe? I have more classic recipes inspired by my late mother’s cooking in my popular cookbook: My Mother’s Philippine Recipes. If you’re learning how to cook Filipino food or a fan of Philippine cuisine, buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.

Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]

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