Grilled Salmon Salad

Name: Grilled Salmon Salad
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Global
Ingredients: 20 asparagus spears; 227 grams baby salad greens; 237 milliliters canola oil; 237 milliliters kalamata olives, sliced in half; 1 teaspoon light brown sugar; 118 milliliters olive oil; 1 Tbsps extra-virgin olive oil; 1 teaspoons orange oil (recommended: Boyajian Orange Oil*); 2 oranges; 2 oranges, peeled and segmented; 1 teaspoons pepper; 1 small red onion, thinly sliced; 680 grams salmon fillets; 0 teaspoons salt; 1 teaspoons salt; 1 Tbsp seasoned rice vinegar; 1 Tbsp finely chopped shallots; 0 teaspoons white pepper

Need a gluten free, dairy free, and pescatarian main course? Grilled Salmon Salad could be an excellent recipe to try. This recipe makes 4 servings with 699 calories, 38g of protein, and 51g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for The Fourth Of July. Head to the store and pick up shallots, oranges, seasoned rice vinegar, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes roughly 50 minutes.

Instructions

Watch how to make this recipe.

Preheat grill.

Equipment you will use

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.

Ingredients you will need

Vinaigrette

Orange

Water

Equipment you will use

Grill

Stove

Pot

Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water.

Ingredients you will need

Asparagus

Water

Remove from the pot to a plate.

Equipment you will use

Pot

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.

Ingredients you will need

Salmon Fillets

Olive Oil

Pepper

Salt

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.

Ingredients you will need

Salmon Fillets

Equipment you will use

Grill

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.

Ingredients you will need

Greens

Vinaigrette

Orange

Olives

Onion

Salmon

Equipment you will use

Bowl

When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper.

Ingredients you will need

Asparagus

Olive Oil

Pepper

Salmon

Salt

Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.

Ingredients you will need

Asparagus

Equipment you will use

Grill

Tongs

Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture.

Ingredients you will need

Asparagus

Greens

Salmon

Equipment you will use

Grill

Drizzle the remaining dressing over the salmon and serve.

Ingredients you will need

Salmon

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.

Ingredients you will need

Orange

Juice

Equipment you will use

Box Grater

Zester

Knife

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.

Ingredients you will need

Extra Virgin Olive Oil

Orange Juice

Rice Vinegar

Brown Sugar

Canola Oil

Shallot

Equipment you will use

Whisk

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.

Ingredients you will need

Orange Extract

Pepper

Salt

*Boyajian Orange Oil is available at specialty food stores.

Ingredients you will need

Orange Extract

Equipment

Ingredients

Servings:

asparagus spears 227grams

baby salad greens 237milliliters

canola oil 237milliliters

kalamata olives, sliced in half 1teaspoon

light brown sugar 118milliliters

olive oil 1Tbsps

extra-virgin olive oil 1teaspoons

orange oil (recommended: Boyajian Orange Oil*)2

oranges 2

oranges, peeled and segmented 1teaspoons

pepper 1small

red onion, thinly sliced 680grams

salmon fillets 0teaspoons

salt 1teaspoons

salt 1Tbsp

seasoned rice vinegar 1Tbsp

finely chopped shallots 0teaspoons

white pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.