Summertime Grilled Salmon Salad with Fresh Strawberries

Are you tired of burgers and steaks on the grill this summer? Me neither, but why not switch things up and try this Summertime Grilled Salmon Salad with Fresh Strawberries? This dish is the perfect addition to your grilling staples, offering a much-needed break from heavy meats while packing refreshing summer flavors!

Light and refreshing meals hot off the grill are lovely in summer, and this grilled salmon salad perfectly embodies that concept. Start with a bed of crisp, fresh greens tossed in a tangy vinaigrette, topped with a perfectly grilled salmon fillet, and finish with crunchy toasted almonds and juicy fresh strawberries. It's like a summer pool party to your senses!

The recipe's simplicity makes it a lifesaver for hot, energy-sapping summer days. With minimal prep time, you can quickly have this salad on the table. So go ahead and crank up the grill, pour yourself a chilled beverage, and let this refreshing entrée be the star of your next summertime gathering.

Grillers and home cooks, we know you take pride in your skills on the grill, and we assure you that this Summertime Grilled Salmon Salad will not disappoint. Impress your family and friends with this unexpected yet delicious twist on summer grilling.

Serves 4

Summertime Grilled Salmon Salad with Fresh Strawberries Ingredients

For the dressing

• ½ cup extra virgin olive oil
• 3 tbsp. white wine vinegar
• Juice of 1 lemon (about 2-3 tbsp.)
• ¼ cup finely chopped sweet yellow onion
• Coarse salt and freshly ground pepper

For the salad

• ½ cup slivered almonds
• 3 tbsp. butter, divided
• 4 salmon fillets, about 6-8 oz. each
• Salt and pepper
• 10 oz. mixed greens, rinsed and dried
• 1½ cups fresh strawberries, hulled and sliced
• Lemon wedges for serving

Summertime Grilled Salmon Salad with Fresh Strawberries Directions

1. To prepare the dressing: combine the olive oil, vinegar, lemon juice, and onion in a jar. Seal tightly and shake until well combined. Season to taste with salt and pepper.
2. Heat a grill to medium-high. Meanwhile, heat a small skillet over medium-high. Melt one tablespoon of butter in the skillet and stir in the almonds. Cook occasionally until the nuts are evenly browned and lightly toasted. Remove from the heat and let cool.
3. When the grill is heated, oil the grates. Pat the salmon fillets dry and season with salt and pepper. Divide the remaining two tablespoons of butter into four equal slices. Transfer the fillets to the grill, skin-side down, and place a pat of butter on each. Let cook for about 3-4 minutes, then flip carefully and continue cooking until the salmon is nicely browned outside and just cooked through inside, about 3-4 minutes more. Remove the salmon to a plate and let cool briefly; remove the skin and discard. Squeeze a bit of fresh lemon juice over each fillet.
4. In a large bowl, toss the mixed greens with a few spoonfuls of the dressing, adding more to the taste. Divide the greens onto serving plates. Add a salmon fillet to each bed of greens (intact, sliced, or flaked, depending on your preference). Top each salad with a sprinkling of toasted almonds and strawberry slices. Serve immediately.

Taken from The Sizzling Summer Series