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Grilled Summer Salmon Salad

Grilled Summer Salmon Salad
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Grilled Summer Salmon Salad is a vibrant, fresh, and healthy dish perfect for warm weather. Featuring perfectly grilled salmon fillets atop a bed of crisp mixed greens, heirloom cherry tomatoes, cucumber slices, and red onion rings, all tossed in a light lemon and olive oil dressing. This salad is nutritious, easy to prepare, and visually appealing, making it ideal for lunches, dinners, or casual entertaining.

Ingredients

Scale

Salmon

  • 4 firm, sushi-grade fresh salmon fillets (about 6 oz each)
  • 2 tablespoons extra virgin olive oil (for brushing)
  • Salt and freshly ground black pepper, to taste

Salad Base

  • 4 cups mixed salad greens (arugula, spinach, romaine)
  • 1 cup heirloom cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/2 small red onion, thinly sliced into rings
  • 2 tablespoons fresh herbs (dill, parsley, or basil), chopped

Dressing

  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Salt and freshly ground black pepper, to taste

Optional Add-ins

  • 1/4 cup toasted nuts or seeds (toasted almonds or pumpkin seeds)

Instructions

  1. Prepare the Salmon: Preheat your grill to medium-high heat. Pat salmon fillets dry with paper towels. Brush both sides lightly with olive oil, then season with salt and pepper. Grill salmon for 4-5 minutes per side, cooking through while keeping it moist and flaky. Remove from heat and let rest.
  2. Prepare the Salad Base: While salmon grills, rinse and thoroughly dry mixed greens. Slice the cucumber, halve the cherry tomatoes, and thinly slice the red onion. In a large salad bowl, combine the greens, tomatoes, cucumber, red onion, and fresh herbs to create a colorful and fresh base.
  3. Make the Dressing: In a small bowl, whisk together extra virgin olive oil, freshly squeezed lemon juice, salt, and pepper until well combined. Adjust seasoning according to taste to keep the dressing light and refreshing.
  4. Assemble the Salad: Drizzle the dressing over the salad base and toss gently ensuring everything is evenly coated. Lay the grilled salmon fillets on top of the greens. Sprinkle with optional toasted nuts or seeds to add crunch and extra flavor.
  5. Serve and Enjoy: Serve immediately while the salmon is warm and the salad crisp. Garnish with additional fresh herbs or a lemon wedge if desired for an extra burst of freshness and visual appeal.

Notes

  • Always use the freshest salmon and ingredients for optimal flavor and texture.
  • Avoid overcooking the salmon to keep it juicy and flaky.
  • Dry salad greens thoroughly to prevent sogginess after dressing.
  • Grill salmon skin-side down first for appealing grill marks and crispiness.
  • Lightly toast nuts or seeds to enhance their flavor and add crunch.

Nutrition

Keywords: grilled salmon salad, summer salad, healthy salmon recipe, omega-3 salad, fresh salmon dish

Find it online: https://cherrycooks.com/grilled-summer-salmon-salad/