Alaska Keta Salmon Steaks with Orange-Avocado Salad

Ingredients

• Juice and zest of 2 medium navel oranges (about 1 cup juice and 4 Tablespoons zest)
• 1/3 cup 1/3 cup olive oil
• 2 Tablespoons 2 Tablespoons minced shallot or red onion
• 1 Tablespoon 1 Tablespoon honey
• 2 teaspoons 2 teaspoons each fresh minced garlic and grated ginger root
• 1/2 teaspoon 1/2 teaspoon each red pepper flakes and salt
• 4 4 Alaska Salmon steaks (6 to 8 oz. each), fresh or thawed
• Orange-Avocado Salad:
• 6 cups 6 cups spring salad mix, arugula or lettuce
• 1 1 avocado, pitted, peeled and thinly sliced
• 2 2 navel oranges, peeled and segmented
• 1/2 cups 1/2 cups toasted broken walnuts, almonds or pecans