I love salmon. But I have a son and a husband who aren’t crazy about it, so I don’t make it often. When I do, I need it to be really good. Usually I serve it with a side salad and grilled vegetables. Tonight I decided to put it all together into a dinner salad. This was a delicious alternative, and a beautiful summer salad.
Ingredients
1 lb wild salmon (enough for 4 nice filets)
5 oz bag baby spring lettuce
12 oz cherry tomatoes, halved (I used baby heirlooms)
2 baby seedless cucumbers, sliced thin
12 oz thin asparagus spears, chopped into thirds
olive oil
kosher salt or coarsely ground sea salt
Marinade
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp dijon mustard
1 garlic clove, minced
Dressing
1/4 cup olive oil
3 T balsamic vinegar
1 Tbsp dijon mustard
1 tsp honey
1/2 tsp sea salt
1/2 tsp pepper
Pour into a jar with a lid (or bowl) and shake or whisk
Directions
Preheat the grill. Cut the salmon into 4 pieces and marinate for about 20 minutes, coating thoroughly and turning after 10 minutes.
While the salmon is marinating, drizzle a little olive oil over the asparagus and season with salt. Toss into a grill pan and grill for about 5 minutes--it should still have a little crunch. Set aside
Grill the salmon, about 4-5 minutes each side (depending on thickness). Remove from grill and set aside.
Divide vegetables equally onto 4 plates: lettuce, then dill, then cucumbers, tomatoes and then asparagus. Top each salad with warm salmon, broken up into pieces. Drizzle with dressing and serve right away.
Makes 4 dinner salads
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