Grilled Salmon Grilled Salad
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?
Ingredients
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)
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)
Instructions
For the dressing:
Measure all dressing ingredients into a mason jar and shake vigorously until well combined.
Salmon Fillets:
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
Measure all dressing ingredients into a mason jar and shake vigorously until well combined.
Salmon Fillets:
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
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Recipe Submitted by
Chef Michael
I’m a FoodTV host, cookbook author and official food ambassador for Prince Edward Island, more importantly I’m a Dad and passionate home cook!
Variation
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!
your meal in that picture is burnt…
Cooking101
1. Don’t burn your food!!!!
Made this recipe last night. My husband said the salad was a bit soggy but loved the flavour of the salmom! I layered the grilled lettuce, tomatoes, onions etc.. then I tossed, put on plate and placed salmon on top. Maybe I over bbqed the tomatoes? Maybe I shouldn’t have tossed? What does bbq veggies to perfection mean? El dente?
what is the method for the salad/salmon?