Grilled Salmon Salad with Salsa Dressing

Name: Grilled Salmon Salad with Salsa Dressing
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 0 teaspoons black pepper; 2 teaspoons coarse-grained Dijon mustard; 4 Tbsps extra virgin olive oil, divided; 2 Tbsps fresh lemon juice, divided; 2 liters mixed baby greens; 454 grams frozen salmon fillet, thawed; 158 milliliters refrigerated mild chunky tomato salsa; 1 teaspoons salt; 113 grams sourdough bread (about 5 slices), cut into 1/2-inch cubes

Grilled Salmon Salad with Salsa Dressing is a dairy free and pescatarian main course. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 28g of protein, 22g of fat, and a total of 396 calories. Head to the store and pick up salt, dijon mustard, extra virgin olive oil, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing This recipe is typical of Mexican cuisine. It will be a hit at your The Fourth Of July event.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Combine mustard, 2 tablespoons olive oil, and 1 tablespoon lemon juice in a shallow bowl; add salmon, turning to coat. Chill 30 minutes.

Ingredients you will need

Lemon Juice

Olive Oil

Mustard

Salmon

Equipment you will use

Bowl

Meanwhile, arrange bread cubes in a single layer on a baking sheet.

Ingredients you will need

Bread Cubes

Equipment you will use

Baking Sheet

Bake 8 minutes or until golden and crisp. Set aside to cool.

Equipment you will use

Oven

Remove salmon from marinade; sprinkle with salt and pepper. Cook salmon on a lightly greased grill pan over medium heat 5 minutes on each side or until done.

Ingredients you will need

Salt And Pepper

Marinade

Salmon

Equipment you will use

Grill Pan

Transfer to a cutting board, and let cool 5 minutes.

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Cutting Board

Cut into pieces or break into chunks.

Whisk together salsa, remaining 2 tablespoons olive oil, and remaining 1 tablespoon lemon juice. Season to taste with additional salt, if necessary.

Ingredients you will need

Lemon Juice

Olive Oil

Salsa

Salt

Equipment you will use

Whisk

Place mixed baby greens and croutons in a large bowl; add salsa mixture, tossing well to coat. Divide among 4 plates, and top evenly with salmon.

Ingredients you will need

Mixed Baby Greens

Croutons

Salmon

Salsa

Equipment you will use

Bowl

Equipment

Ingredients

Servings:

0teaspoons

black pepper 2teaspoons

coarse-grained Dijon mustard 4Tbsps

extra virgin olive oil, divided 2Tbsps

fresh lemon juice, divided 2liters

mixed baby greens 454grams

frozen salmon fillet, thawed 158milliliters

refrigerated mild chunky tomato salsa 1teaspoons

salt 113grams

sourdough bread (about 5 slices), cut into 1/2-inch cubes

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 Hindsight Wines Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.