I love salmon. I love its flavor, I love how healthy it is, and I love how easy it is to cook. I especially love it grilled, then tossed into a simple salad. And since the grill is already on, why not grill the whole salad?
For the Dressing:
2 tablespoons (30 ml) of red wine vinegar
4 tablespoons (60 ml) of olive oil
1 tablespoon (15 ml) of Dijon mustard
1 tablespoon (15 ml) of honey
1 tablespoon (15 ml) of oregano
A sprinkle or two of salt and lots of freshly ground pepper
For the salad:
2 skinless grilled salmon fillets, about 6 oz (175 g) each
1 head of romaine lettuce, halved lengthwise, bottom intact
1 red onion peeled and halved
4 plum tomatoes. Halved
2 lemons, halved (crumble or tear on the crispy bread. Splash with your homemade dressing)
For the dressing:
Measure all dressing ingredients into a mason jar and shake vigorously until well combined.
Prepare and preheat your grill to its highest setting. Brush the bread slices and salmon filets with some of the dressing. Position the salmon, bread slices, lettuce halves, red onions, plum tomatoes and lemons over the heat. Grill to perfection then layer everything artistically in your favourite large serving bowl. Top with the grilled salmon then crumble or tear on the crispy bread. Splash with your homemade dressing and serve immediately!
Chef Michael’s Kitchen
© Chef Michael Smith
Freestyle Twist: You can twist this grilled salad with your favorite protein. Try grilling it with shrimp, boneless chicken breasts or your favorite cut of beef steak! Grilled goodness as you like it!
Coleslaw is a classic pairing for pulled pork, primarily because of the crunchy texture contrasting against the soft pork. Plain cabbage can come along way with a bright dressing. My secret ingredient is fennel seeds, but it can be swapped out for your favourite herb or spice. As long as you start with mayonnaise and add something sour and something sweet, your coleslaw will taste great. It will be delicious as soon as you make it, but will taste even better the next day after the ingredients have gotten to know each other.
This classic salad has come a long way since its 1924 invention by Caesar Cardini at his Tijuana restaurant. It’s now found on virtually every menu in the country - at home and in restaurants. Since there are as many ways to make it as there are cooks, I don’t spend a lot of time worrying about authenticity, just flavour. Here’s my version.