GRILLED SALMON SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- 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.
- Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
- 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.
- 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.
- 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.
- 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.
- 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.
- *Boyajian Orange Oil is available at specialty food stores.
- Yield: 1 1/2 cups
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Atikilt
[email protected]This is a great recipe for a healthy and delicious weeknight meal.
Re Kj
[email protected]I'm not a huge fan of salmon, but I really enjoyed this salad. The flavors are so well-balanced and the salmon is cooked perfectly.
matt fitzpatrick
[email protected]This salad is also great for meal prep. I make a big batch on the weekend and eat it throughout the week for lunch.
Mandla Matshiyane
[email protected]I made this salad with quinoa instead of lettuce and it was delicious. It's a great way to add some extra protein and fiber to your meal.
Naomi Offiong
[email protected]This salad is a great way to get your omega-3s. Salmon is a great source of these essential fatty acids.
Saimon Hussain
[email protected]I love the addition of capers to this salad. They add a nice salty and briny flavor.
Ayman Ismail
[email protected]This is one of my favorite salmon salad recipes. The combination of grilled salmon, avocado, and arugula is perfect.
Brian Hutchinson
[email protected]I've made this salad several times and it's always a winner. It's a great way to use up leftover grilled salmon.
Sonia Alfani
[email protected]This salad is perfect for summer. It's light and refreshing, and the grilled salmon adds a nice smoky flavor.
Timothy Paulsen
[email protected]I love that this recipe is so easy to make. I can have a delicious and healthy meal on the table in no time.
Asif ak35
[email protected]This is a great recipe for a light and healthy lunch or dinner. The salmon is grilled to perfection and the salad is full of fresh vegetables.
Mubeenshahzaib Mubeenshahzaib
[email protected]I made this salad for a dinner party and it was a huge hit! Everyone loved the combination of flavors and textures.
Sagun Lama
[email protected]This grilled salmon salad is amazing! The flavors are so well-balanced and the salmon is cooked perfectly. I will definitely be making this again.