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Grilled Salmon Salad

Grilled Salmon Salad
Prep Time
35 min
Cook Time
15 min
Yields
4 servings

Succulent grilled salmon served with asparagus and topped with a homemade orange vinaigrette.

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ingredients

Salad

Orange Vinaigrette, recipe follows
20
spears asparagus
4
(6-oz) salmon fillets
½
cup olive oil
½
tsp salt
½
tsp pepper
½
lb(s) baby salad greens
1
cup kalamata olives, sliced in half
2
oranges, peeled and segmented
1
small red onion, thinly sliced

Orange Vinaigrette

2
oranges
1
Tbsp finely chopped shallots
1
tsp light brown sugar
1
Tbsp seasoned rice vinegar
1
cup canola oil
½
Tbsp extra-virgin olive oil
¼
tsp salt
¼
tsp white pepper
½
tsp orange oil (recommended: Boyajian Orange Oil*)
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directions

Step 1

Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.

Step 2

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.

Step 3

Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.

Step 4

While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.

Step 5

When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.

Step 6

Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.

Step 7

Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.

Step 8

*Boyajian Orange Oil is available at specialty food stores.

Step 9

Yield: 1 1/2 cups;

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