GRILLED SALMON
My family eats lots of seafood, and salmon is one of our favorites. This is a quick and delicious recipe that will have a meal prepared in minutes! If you like heat, you may add red crushed peppers or a dash of cayenne!
Provided by Nanasnthakchen
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Combine olive oil, lemon juice, green onions, parsley, rosemary, thyme, salt, black pepper, and garlic powder in a small bowl. Set aside 1/4 cup of the marinade. Place salmon in a shallow dish and pour the remaining marinade over the top. Cover and refrigerate for 30 minutes. Remove the salmon and discard the used marinade.
- Preheat grill for medium heat and lightly oil the grate.
- Place salmon on the preheated grill skin side down. Cook, basting occasionally with the reserved marinade, until the fish flakes easily with a fork, 15 to 20 minutes.
Nutrition Facts : Calories 411.9 calories, Carbohydrate 1.8 g, Cholesterol 97.4 mg, Fat 25.7 g, Fiber 0.4 g, Protein 41.8 g, SaturatedFat 4.4 g, Sodium 299 mg, Sugar 0.5 g
GRILLED-SALMON SALAD
A Nicoise-inspired main-course salad (tossed with grilled salmon, eight-minute eggs, fresh sugar snap peas, watercress, and boiled new potatoes) is a reliable crowd-pleaser.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes
Time 1h
Number Of Ingredients 10
Steps:
- Mash anchovies with a spoon in a small bowl. Add mustard and 2 tablespoons lemon juice. Gradually whisk in 1/2 cup oil. Season with salt and pepper.
- Cover potatoes with 2 inches water in a pot. Add 1 tablespoon salt. Bring to a boil, then reduce to a simmer and cook until knife-tender, about 12 minutes. Drain. Let stand until cool enough to handle, then halve potatoes.
- Heat grill to medium-high. Brush salmon lightly with oil, sprinkle with zest and remaining 1 tablespoon lemon juice, and season with salt and pepper. Brush grill grates with oil, then place salmon on grill, skin-side down. Cook until skin is crisp and browned, about 6 minutes a side for medium-rare, 8 minutes a side for medium. Remove from grill.
- Place a wire rack on grill (or use a vegetable grill basket). Toss snap peas with remaining 2 teaspoons oil, transfer to rack, and grill, tossing frequently with tongs, until charred in spots, 3 to 5 minutes. Remove from grill.
- Meanwhile, bring a pot of water to a boil. Gently lower eggs into pot; simmer 8 minutes. Drain, then run under cold water to stop cooking; peel and halve.
- Pour half of dressing into a serving bowl. Add potatoes; toss to coat. Add watercress and toss again. Flake salmon into large pieces; add to bowl. Top with eggs and peas and serve, with remaining dressing on the side.
GRILLED SALMON COBB SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Preheat a grill to medium high. Put the eggs in a medium saucepan and cover with cold water. Bring to a boil, then remove from the heat and let sit, covered, 10 minutes. Drain and rinse under cold water until cool. Peel, chop and set aside.
- Meanwhile, drizzle the salmon with the juice of 1/2 lemon and season generously with salt and pepper; set aside 10 minutes.
- Make the dressing: Combine the juice of the remaining 1/2 lemon in a small bowl with the lemon zest, vinegar, shallot and tarragon; whisk to combine. Gradually whisk in the olive oil until combined; season with salt and pepper. Set aside.
- Brush the grill grates with vegetable oil. Lightly brush the lettuce, avocados and corn with vegetable oil. Grill the vegetables, turning, until well marked, about 2 minutes for the lettuce and avocados and 5 to 6 minutes for the corn; transfer to a cutting board. Meanwhile, grill the salmon, turning once, until just cooked through, 6 to 8 minutes. Transfer to the cutting board and let rest 5 minutes.
- Roughly chop the lettuce, discarding the core; transfer to a large platter. Add the basil and dill and toss. Cut the kernels off the corn and chop the avocado and salmon. Arrange the corn, tomatoes, hard-boiled eggs, salmon and avocados in rows over the salad; season with salt and pepper. Drizzle with the dressing and top with parsley.
SALMON SALAD
Steps:
- Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.
GRILLED SALMON COBB SALAD {WHOLE 30}
A tasty grilled salmon cobb salad that is full of grilled zucchini, bacon, tomatoes, eggs, and arugula for a spicy bite. Top it off with an easy ranch dressing for the perfect summer meal!
Time 25m
Number Of Ingredients 13
Steps:
- Preheat the grill (or a grill pan) and drizzle the salmon filet and zucchini rounds with the olive oil and season with salt and pepper. Cook the zucchini until grill marks appear and then flip and repeat on the other side. This should only take a few minutes. Grill the salmon for about 5-7 per side or until opaque throughout and it flakes easily with a fork. Once the salmon is done, flake it into bite-sized pieces and set it aside along with the zucchini to cool slightly while you prepare the rest of the salad. Divide the arugula equally among two bowls and then top with bacon, eggs, tomatoes, zucchini, and salmon. To make the dressing whisk together the mayo, vinegar, garlic, parsley, and chives in a small bowl. Serve the salad drizzled with the dressing and enjoy!
GRILLED SALMON AND ASPARAGUS SALAD
A fun recipe to make on the grill. Maple syrup and Dijon mustard are the secret to fabulously flavored salmon and asparagus salad. Bring the flavors of the sea and earth to the table with this fabulous entrée! From eatbetteramerica.com.
Provided by januarybride
Categories Salad Dressings
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat gas or charcoal grill.
- In small bowl, mix all Maple-Dijon Dressing ingredients with wire whisk.
- Cut salmon crosswise into 4 pieces. Brush salmon with 1 tablespoon of the dressing. In large bowl, toss asparagus and 1 tablespoon of the dressing. Place asparagus in grill basket (grill "wok").
- When grill is heated, place asparagus and salmon, skin side down, on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook asparagus 7 to 10 minutes and salmon 10 to 15 minutes, shaking grill basket or turning asparagus occasionally, until asparagus is crisp-tender and salmon flakes easily with fork.
- Slide pancake turner between salmon and skin to remove each piece from skin. On 4 plates, divide salad greens, carrots and egg. Top with asparagus then the salmon. Sprinkle with pepper. Serve with remaining dressing.
Nutrition Facts : Calories 283.4, Fat 9.2, SaturatedFat 1.6, Cholesterol 112.1, Sodium 232, Carbohydrate 24.1, Fiber 3.5, Sugar 11.7, Protein 27.5
GRILLED SALMON CAESAR SALAD
Steps:
- To make the dressing, combine all of the ingredients (except the oil and Parmesan) in a food process or or blender. Blend to combine. While the machine is running, drizzle in the oil. Add the Parmesan and pulse to combine. Store, chilled, until ready to use. Can be made a day or two ahead of time.To make the salmon, preheat grill to high heat. Cut a piece of aluminum foil twice as long as your salmon fillet and lay it on the counter. Place the fillet on one half of the foil (not the center). Sprinkle with salt, pepper, and garlic. Lay the slices from 1 of the lemons on top as well as the thyme sprigs. Put little pats of butter along the fillet on top. Fold the foil over to cover the fillet and fold the edges to seal. Turn the grill down to medium-high heat and place the packet in the center of the grill. Cook for about 10-12 minutes, until the fillet flakes easily with a fork and the salmon is just barely cooked through. Remove from the grill and let it cool.Assemble the salads by putting a bed of lettuce on each dish. Add some salmon, cucumbers, tomatoes, Parmesan shavings, sunflower seeds, and a drizzle of Caesar dressing. Enjoy!Notes:1. If anchovies freak you out, you can substitute 1/2 teaspoon of anchovy paste or 1 teaspoon Worcestershire sauce. 2. If you'd rather use your oven broiler, broil for 12-15 minutes. If you're using parchment paper to wrap the salmon, bake at 400ºF for 15-18 minutes. Times may vary depending on how hot your broiler is and how thick the fillet is. 3. You can use ghee or avocado oil in place of butter.
GRILLED SALMON SALAD
For a cool summer supper, try this fresh-tasting grilled salmon salad. Lightly dressed with tangy raspberry vinegar, it gets a little crunch from onion and celery. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut salmon fillets widthwise into 4-in. pieces. Grill, covered, on an oiled rack over medium-hot heat or broil 4 in. from the heat until fish just begins to flake easily with a fork, 12-15 minutes. Cover and refrigerate for 1 hour., Bone, skin and flake salmon; place in a large bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve immediately or cover and refrigerate; stir before serving.
Nutrition Facts : Calories 312 calories, Fat 19g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 397mg sodium, Carbohydrate 4g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
GRILLED SALMON & ORZO SALAD
There is definilty more than one tradition going on in this recipe. Dill and cucumber unite in a Greek-inspired salad, while salmon and dill are a typical Scandinavian pairing. A great recipe adapted from Food & Wine Magazine. Wine: They suggest a good Sancerre or Pouilly-Fumé to make the fresh, bright flavors of this pasta salad sing.
Provided by NcMysteryShopper
Categories Greek
Time 35m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place large pot of water on a burner and bring to a boil for the orzo.
- In a strainer placed over a bowl, toss cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 20 minutes.
- Preheat grill.
- Cook orzo until JUST done, about 12 minutes. Drain. Rinse with cold water and drain well. Toss orzo with the 1/3 cup oil, lemon juice, 1/3 cup dill, 1/4 teaspoon of salt, and 1/8 teaspoon pepper.
- Coat salmon with 1 tablespoon oil, remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper.
- Grill salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and lemon zest.
- Cook salmon until golden and just barely done (the fish should still be translucent in the center), about 3 minutes longer.
- Serve salmon on top of the salad.
Nutrition Facts : Calories 623.1, Fat 28.3, SaturatedFat 4.1, Cholesterol 88.7, Sodium 704.1, Carbohydrate 48.5, Fiber 3, Sugar 4.1, Protein 42.5
GRILLED SALMON SALAD
This is a delicious salad for a summertime lunch or brunch. It came from The Barefoot Contessa cookbook.
Provided by SuzieQue
Categories Summer
Time 4h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Rub the salmon filets with a little olive oil so they don't stick to the grill and salt and pepper them lightly.
- Cook the filets on a hot grill for about 5- 6 min.
- per side.
- They should still be rare in the middle.
- Cover with plastic wrap and chill for several hours until cold and firm.
- Remove from frig and remove any skin.
- Break filets up into small chunks and put into a bowl.
- If there is any juice on the plate they chilled on, dump it into the bowl with salmon.
- Add the celery, onion, capers and dill.
- Mix the olive oil, vinegar salt and pepper and pour over salmon.
- Mix well and serve cold or at room temp.
Nutrition Facts : Calories 362.2, Fat 16.9, SaturatedFat 2.8, Cholesterol 104.6, Sodium 610, Carbohydrate 3, Fiber 1, Sugar 1.3, Protein 47.1
LEMON GRILLED SALMON WITH CORN SALAD
A recipe for the adventuresome from March 2009 issue of BH&G. The recipe creator's name is Priscilla Yee from Concord, CA and she won $2500 for this recipe!! (The idea of blueberries mixed in a corn salad intrigued me, and love all the ingredients so I made this. DS and I liked it a lot, not DH-think the cumin might have been too much for him so if you have a dislike for cumin you should reduce it.) Priscilla was inspired to create this recipe b/c of "her father's post-heart attack switch to a healthier diet. She created this dish with some of her favorite healthful foods. Dad? He just turned 90." Love that story.:) Feel free to sub in green onion tops for the chives. After reading Chef#1227141 review I agree a bit of paprika on the salmon would be even better! I served with brown rice but a noodle thing would be good too. You could make the corn salad a day ahead, I did and it kept very well but I think it tastes better at room temperature.
Provided by WiGal
Categories Low Cholesterol
Time 22m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt.
- For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper.
- Lightly coat both sides of salmon with nonstick spray.
- Sprinkle seasoning mixture over salmon fillets.
- For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling.
- For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above.
- Sprinkle a bit of paprika on the salmon.
- Mix blueberries into the corn salad and serve grilled salmon with corn salad.
- Garnish with lemon slices and/or fresh basil sprigs.
EASY GRILLED SALMON SALAD
A light topping to this hearty salmon makes a great summer dinner salad!
Provided by MEGSCOOKIN
Categories Salad Seafood Salad Recipes Salmon Salad Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Combine tomatoes, feta, and balsamic vinegar in a bowl. Refrigerate salad until ready to use.
- Place salmon onto a sheet of aluminum foil that has been coated with cooking spray. Pour lemon juice onto fish and season with salt and pepper. Fold foil up to make a packet.
- Cook salmon on the preheated grill until it flakes easily with a fork, about 25 minutes.
- Place salmon on top of salad mix and top with tomato-feta mixture. Serve.
Nutrition Facts : Calories 286.8 calories, Carbohydrate 11.1 g, Cholesterol 74.7 mg, Fat 16 g, Fiber 3.3 g, Protein 25.1 g, SaturatedFat 5.5 g, Sodium 361.4 mg, Sugar 7.1 g
GRILLED SALMON SALAD WITH VEGETABLE AND BALSAMIC DRESSING
Make and share this Grilled Salmon Salad With Vegetable and Balsamic Dressing recipe from Food.com.
Provided by lazyme
Categories < 4 Hours
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
- Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
- Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.
Nutrition Facts : Calories 585.4, Fat 50.1, SaturatedFat 7.1, Cholesterol 58.3, Sodium 233.7, Carbohydrate 11.1, Fiber 6.7, Sugar 2.6, Protein 25.6
GRILLED SALMON CAESAR SALAD
Flaky grilled salmon, lettuce, tomatoes and homemade garlic croutons star in this attractive salad. A Caesar-style dressing, nicely seasoned with lemon juice and grated Parmesan cheese, coats the colorful concoction. -Clara Barrett, Madison, Florida
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 15
Steps:
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill. Grill, covered, over medium-hot heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Cool., For croutons, toss the bread cubes, oil and garlic powder in a large bowl. In a nonstick skillet, saute bread cubes for 5-6 minutes or until golden brown, stirring occasionally. Remove from the heat; set aside., Flake salmon into chunks. In a large bowl, combine romaine and tomatoes. In a small bowl, whisk the oil, lemon juice, mayonnaise, sugar, garlic, salt and pepper. Pour over salad and toss to coat. Add the salmon, croutons and cheese; toss gently.
Nutrition Facts : Calories 322 calories, Fat 21g fat (4g saturated fat), Cholesterol 47mg cholesterol, Sodium 380mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 18g protein.
SALMON GREEK SALAD WITH LEMON BASIL DRESSING
Light, fresh and healthy grilled salmon Greek salad recipe. Crisp vegetables are tossed in a tangy lemon basil dressing and topped with flaky salmon.
Provided by Jessica Gavin
Categories Salad
Time 30m
Number Of Ingredients 20
Steps:
- 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.
- 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.
Nutrition Facts : Calories 473 kcal, Carbohydrate 13 g, Protein 32 g, Fat 35 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 566 mg, Fiber 4 g, Sugar 5 g, UnsaturatedFat 25 g, ServingSize 1 serving
GRILLED SALMON SALAD
Provided by Rachael Ray : Food Network
Categories main-dish
Time 50m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Preheat 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.
- Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
- 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. 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.
- 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.
- When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
- Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
- 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. 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. 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.
- *Boyajian Orange Oil is available at specialty food stores.
- Yield: 1 1/2 cups
GRILLED SALMON AND POLENTA WITH FENNEL SALAD
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk the lemon juice and mustard in a large bowl. Gradually whisk in the olive oil until smooth. Add the tomatoes and sliced fennel and toss. Season with salt and pepper; set aside.
- Preheat a grill to medium high and brush the grates with olive oil. Season the salmon on both sides with the ground fennel, salt and pepper. Brush the polenta rounds with olive oil. Grill the salmon and polenta until well marked and the salmon is just cooked through, 3 to 4 minutes per side. Meanwhile, grill the lemon halves cut-side down until marked, about 3 minutes.
- Add the fennel fronds and basil to the fennel salad; toss. Serve the salmon with the polenta, fennel salad and grilled lemons.
Nutrition Facts : Calories 410 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 95 milligrams, Sodium 450 milligrams, Carbohydrate 22 grams, Fiber 4 grams, Protein 37 grams
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GRILLED SALMON SALAD RECIPE - SALMON SALAD WITH …
From honest-food.net
5/5 (1)Total Time 30 minsCategory SaladCalories 114 per serving
- If you are not using leftover salmon, start by grilling the bits you intend to use. Get your grill hot and make sure the grates are clean. Coat the bones and bellies in a little vegetable oil and salt them well. Once the grill is hot, grill the salmon for about 5 to 10 minutes per side. You want a little charring going on. Set the salmon on a baking sheet to cool.
- Once the meat is cool enough to handle, strip all the meat off the bones. One tip to remember when doing this is that the bones all point in the same direction, so you can often get big boneless pieces off in one swipe. Set the meat into a large bowl. When you are done, pick through it and check for any stray bones or globs of fat.
- Add all the other ingredients and mix well. Adjust salt and hot sauce to taste and serve either at room temperature or chilled.
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GRILLED SALMON WITH ORZO SALAD RECIPE - FOOD & WINE
From foodandwine.com
4/5 Servings 4
- In a strainer set over a medium bowl, toss the cucumber, tomatoes, and 1/2 teaspoon of the salt and let drain for 15 minutes.
- Meanwhile, in a large pot of boiling, salted water, cook the orzo until just done, about 12 minutes. Drain. Rinse with cold water and drain thoroughly. Toss the orzo with the 1/3 cup oil, the lemon juice, the 1/3 cup dill, 1/4 teaspoon of the salt, and 1/8 teaspoon pepper.
- Light the grill. Coat the salmon with the 1 tablespoon oil, the remaining 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the salmon, skin-side up, for 4 minutes. Turn and sprinkle with the 1 tablespoon dill and the lemon zest. Cook the fish until golden brown and just barely done (the fish should still be translucent in the center), about 3 minutes longer. Serve the fish on the salad.
GRILLED SALMON SALAD WITH PEACHES AND CORN - EATING BIRD FOOD
From eatingbirdfood.com
4.6/5 (14)Total Time 45 minsCategory Lunch/DinnerCalories 413 per serving
- Combine apple cider vinegar, olive oil, tamari, maple syrup and ground pepper in a small bowl to make the marinade. Pour the marinade into a dish (one with sides so the marinade won't spill out) and place the salmon skinless-side down. Let it sit in the fridge for 20-30 minutes.
- If you're planning to grill the corn you can do that while the fish is marinating. Heat grill to high heat, keep the corn in the husk and cook for 15-20 minutes, turning the corn occasionally. Remove from grill and allow corn to cool before cutting from the cob. If you don't have a grill, you can boil the corn instead.
- After fish has marinated, preheat the grill to medium heat and lightly oil the grate. Place salmon on the grill, skinless-side down and discard marinade. Cook salmon for a few minutes, just long enough to get grill marks and then flip so the salmon is skin-side down. Cook for 8-10 minutes or until the fish flakes easily with a fork. Remove from grill. If you don't have a grill, you can use a grill pan instead.
- While grilling the fish, plate salad greens on two plates, add sliced peaches, tomatoes and grilled corn. Top each with a filet of salmon. Drizzle balsamic vinegar and olive oil over each salad. Sprinkle with salt and pepper and serve.
7 WAYS TO USE LEFTOVER GRILLED SALMON | FOOD & WINE
GINGERED SALMON WITH GRILLED CORN AND WATERCRESS SALAD ...
From foodandwine.com
4/5 Total Time 40 minsServings 4
- Preheat the oven to 375°. In a small saucepan, boil 1/2 cup of the balsamic vinegar until reduced to 3 tablespoons, about 5 minutes. Let the reduction cool, then stir in 1 tablespoon of the canola oil.
- Heat a grill pan. Grill the corn over high heat, turning, until nicely charred all over, about 5 minutes. Let cool. Using a serrated knife, cut the kernels from the cobs.
- Arrange the salmon fillets skin side down on a work surface. Using the tip of a sharp knife, make five 1/2-inch-deep slits crosswise in the flesh of each fillet. Stuff 1 slice of ginger into each slit, then thread each fillet lengthwise with a short skewer.
- In a large, ovenproof, nonstick skillet, heat 1 tablespoon of the canola oil. Season the salmon fillets with salt and pepper and add the fillets to the skillet, skin side down. Cook over moderately high heat until the skin is lightly golden, about 3 minutes. Transfer the skillet to the oven and roast the salmon for about 6 minutes, turning once halfway through, until the skin is very crisp and the fish is just cooked through.
GRILLED SALMON SALAD WITH MISO VINAIGRETTE - FOOD & WINE
From foodandwine.com
5/5 Total Time 20 minsServings 4
- Rub the salmon with 1/2 tablespoon of miso. In a bowl, mix 1 1/2 tablespoons of lemon juice, 1 1/2 tablespoons of ginger and the sesame oil. Add the salmon and turn to coat; let stand for 10 minutes.
- In a bowl, mix the remaining 1 tablespoon of miso with the remaining 1 tablespoon of ginger. Whisk in the remaining 1/4 cup of lemon juice and the soy, then whisk in the olive oil. Add the chives and season with pepper.
- Light a grill or preheat a grill pan. Add the salmon, skin side down. Cover the grill and cook the salmon over a medium-hot fire for 4 to 6 minutes, depending on the thickness of the fillets. Flip the salmon and grill for 2 to 4 minutes longer, or until the salmon is just cooked through. Transfer the salmon to a plate and keep warm.
- Arrange the spinach on a serving platter and top with the fillets. Drizzle with half of the vinaigrette and serve immediately, passing the remaining vinaigrette at the table.
GRILLED SALMON SALAD WITH GRAPEFRUIT RECIPE | REAL SIMPLE
From realsimple.com
4.5/5 (251)Total Time 20 minsServings 4Calories 411 per serving
- Heat grill to medium. Season the salmon with ½ teaspoon salt and ¼ teaspoon pepper and grill until opaque throughout, 5 to 6 minutes per side.
- Transfer to a plate and refrigerate for 5 minutes. Using a fork, flake the salmon into large pieces.
- Meanwhile, cut away the peel and pith of the grapefruit. Working over a medium bowl, cut out the segments, adding them to the bowl as you go.
- Add the greens, avocado, onion, oil, vinegar, and ¼ teaspoon each salt and pepper to the bowl and gently toss to combine.
SALAD WITH SALMON - GRILLED SALMON AND AVOCADO SALAD ...
From goop.com
Servings 2Category Beans & Legumes
- Heat a grill pan over medium-high heat and brush lightly with olive oil. Season the avocado and salmon generously with salt and pepper, then grill for 2 to 3 minutes on the first side. Flip to the other side, add the lemon halves (for the dressing) and cook for another 2 to 3 minutes, or until the salmon is cooked through and the avocado and lemon have nice grill marks.
- To make the dressing, squeeze the grilled lemon juice into a small bowl. Whisk in the next 5 ingredients and season to taste with salt and pepper.
- To serve, combine the arugula, romaine, cherry tomatoes, chickpeas, and hard-boiled eggs in a large bowl. Dice the avocado and flake the cooled salmon; add to the salad ingredients and toss with half the dressing.
GRILLED SALMON SALAD - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
4.8/5 (5)Total Time 1 hr 35 minsCategory SaladCalories 563 per serving
- In a small bowl, whisk together all ingredients for the vinaigrette except for the olive oil. (Note: if you are using an aged balsamic, you may not need to add the brown sugar as it may already taste quite sweet.) While whisking briskly, add the olive oil in a steady stream and combine well until the dressing is emulsified.
- Marinate and grill salmon filets - see the link in the notes section to my BEST GRILLED SALMON recipe.
- Wash and trim asparagus. Toss with olive oil and season with salt and pepper. Grill over medium high heat for 3-4 minutes or until crisp tender, turning frequently. (Using a grill basket works well!)
- Add salad greens to a large bowl. Top with tomatoes, grilled asparagus, and Feta cheese. Add grilled salmon and top with potato sticks.
GRILLED SALMON WITH QUINOA SALAD AND ARUGULA CHIMICHURRI ...
From mission-food.com
5/5 (1)Total Time 1 hrCategory Main CourseCalories 607 per serving
- For the Salmon: Place the salmon fillets in a pan or baking dish and season with the salt, garlic powder, paprika and black pepper on both sides (half on each side). Drizzle the lemon juice and olive oil over the top. Turn the fillets to evenly coat, then cover and refrigerate for 30 minutes or up to 3 hours. Remove salmon from refrigerator at least 10 minutes before cooking.
- For the Chimichurri: Place all ingredients in blender or food processor. Blend for about 10 seconds on medium speed or until ingredients are evenly blended. Season with salt and pepper. Store in a sealed container and refrigerate until ready to use.
- For the Quinoa Salad Dressing: Whisk all the ingredients together in a small bowl. Season with salt and pepper. Set aside.
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