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Grilled Summer Salmon Salad

Grilled Summer Salmon Salad
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Grilled Summer Salmon Salad is a fresh, light, and healthy dish perfect for warm-weather dining. It combines smoky grilled salmon with crisp mixed greens, vibrant cherry tomatoes, refreshing cucumber, and a zesty lemon-herb dressing. This salad offers a balanced mix of textures and flavors, making it ideal for a nourishing lunch, dinner, or picnic meal that celebrates the best summer produce.

Ingredients

Scale

Salmon

  • 4 fresh salmon fillets (about 6 oz each), sustainably sourced
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons extra virgin olive oil

Salad Base

  • 4 cups mixed greens (baby spinach, arugula, romaine)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/4 cup thinly sliced red onion
  • 2 tablespoons fresh dill, chopped
  • 2 tablespoons fresh parsley, chopped

Dressing

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

Optional Add-ins

  • 1 avocado, sliced
  • 1/4 cup toasted nuts (almonds or walnuts)

Instructions

  1. Prep the Salmon: Season the salmon fillets with salt, pepper, and a drizzle of olive oil. Let them rest at room temperature for a few minutes so the seasoning can penetrate and the fillets cook evenly.
  2. Grill the Salmon: Heat a grill or grill pan to medium-high heat. Place the salmon skin-side down and grill for 4-5 minutes per side (depending on thickness) until the flesh is opaque and flakes easily with a fork. Remove and let cool slightly.
  3. Prepare the Salad Base: While the salmon is grilling, combine mixed greens, cherry tomatoes, cucumber slices, and thinly sliced red onion in a large bowl. Toss gently to mix and distribute the vegetables evenly.
  4. Make the Dressing: In a small bowl, whisk together fresh lemon juice, olive oil, salt, and pepper until thoroughly combined. Stir in chopped dill and parsley for a fresh herbal flavor.
  5. Assemble the Salad: Flake the grilled salmon into large chunks and scatter over the salad base. Drizzle the dressing evenly over the top, then toss gently to coat everything without breaking the salmon pieces.

Notes

  • Use fresh, high-quality salmon for the best texture and flavor when grilled.
  • Don’t overcook the salmon; it should remain slightly pink in the center for juiciness.
  • Allow the salmon to rest after grilling to let juices redistribute.
  • Adjust lemon juice and oil ratio in the dressing to suit your taste preferences.
  • Add fresh herbs at the end to preserve their aroma and color.
  • Incorporate seasonal vegetables like grilled zucchini, bell peppers, or sweet corn for variety.
  • Store leftovers in airtight containers in the fridge up to 2 days; keep dressing separate to avoid sogginess.
  • Freeze uncooked salmon fillets for future use, but do not freeze the composed salad.
  • Reheat leftover salmon gently; keep salad components cold and toss just before serving.

Nutrition

Keywords: salmon salad, grilled salmon, summer salad, healthy salad, light dinner, omega-3 salad, fresh herbs, seasonal vegetables

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