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| jessicagavin.com |
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| jessicagavin.com |
Ingredients
Salmon Salad
- 16 ounces salmon fillets, four 4-ounce pieces
- olive oil , as needed
- kosher salt, as needed
- black pepper
- 8 cups lettuce, romaine, spinach or kale
- 1 cup tomatoes, chopped
- 1 cup cucumber, diced, ¼-inch thick
- ½ cup red onion, thinly sliced
- ½ cup red bell pepper, diced, ¼-inch thick
- 4 ounces feta cheese, crumbled
- ½ cup walnuts, roughly chopped
Lemon Basil Vinaigrette
- ¼ cup lemon juice, plus zest of one lemon
- ½ cup olive oil
- 1 tablespoon dijon mustard
- 1 teaspoon honey
- 2 cloves garlic, minced
- 8 basil leaves, fresh
- ½ teaspoon dried oregano, or 1 teaspoon fresh
- ¼ teaspoon kosher salt
- ⅛ teaspoon black pepper, freshly cracked
Instructions
Salmon Salad
- Lightly season both sides of the salmon fillet with salt and pepper. Drizzle a small amount of olive oil on both sides to coat.
- Heat grill to medium-high. Add a small amount of vegetable oil on a folded piece of paper towel, and then carefully grease the grill grates.
- Once the grill is nice and hot, add the salmon fillets. Cook uncovered about 4 to 5 minutes on each side until flaky (about 130-140°F).
- Remove the salmon from the grill and transfer to a clean plate, cover to keep warm. Remove the skin if still attached.
- In a large bowl add salad ingredients; lettuce, tomatoes, cucumber, red onion, bell pepper, cheese, and walnuts. Set aside.
Lemon Basil Vinaigrette
- Add lemon juice, zest, olive oil, mustard, honey, garlic, basil, oregano, salt, and pepper in a blender.
- Blend until well combined and a slightly thick and opaque dressing is achieved, about 30 seconds. Add more salt and pepper as desired.
- Toss salad with enough dressing to coat the ingredients, you will have extra dressing. Evenly divide mixture among four bowls and top with 1 salmon fillet. Drizzle each salmon with more dressing if desired.
