Summertime Grilled Salmon Salad with Fresh Strawberries
Transform your summer grilling session with Summertime Grilled Salmon Salad with Fresh Strawberries! This light and delicious delicacy is the perfect way to cool off while still being able to enjoy a meal cooked over an open flame.
Start by tossing a bed of fresh greens in a tangy vinaigrette before topping it off with a grilled salmon fillet seasoned with salt, pepper, and lemon. To give some crunch and even more flavor, add some toasted almonds to the mix, and for added sweetness, top it all off with some juicy strawberries.
Not only is this dish delicious, but also extremely easy to make. Perfect for those hot days when energetic grilling sounds draining, yet cooking is desired! Get your hands on Summertime Grilled Salmon Salad with Fresh Strawberries today for an inventive change to your usual summer routine!
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
- 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.
- 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.
- 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.
- 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