Introduction
The marriage of grilled salmon and fresh greens traces its roots to the Pacific Northwest, where the abundance of wild salmon meets the region's love for fresh, seasonal produce. This contemporary interpretation draws inspiration from the health-conscious California cuisine movement of the 1970s, which popularized the combination of grilled proteins with fresh vegetables and avocados. What makes this salad particularly special is its versatility - it's equally suitable for a light summer lunch on the patio or an elegant dinner party starter. The dish exemplifies the modern trend toward clean eating while maintaining the timeless appeal of perfectly grilled seafood.
Ingredients
• 2 6-ounce salmon fillets, skin-on, preferably wild-caught
• 6 cups mixed salad greens, thoroughly washed and dried
• 2 medium ripe avocados, halved and sliced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon orange juice
• 1 teaspoon Dijon mustard
• 1 small garlic clove, minced
• 1/2 teaspoon honey
• 1/4 teaspoon sea salt, plus more for seasoning salmon
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh dill, chopped
Step 1:
Preheat grill or grill pan to medium-high heat (around 400°F)
Step 2:
In a small bowl, whisk together olive oil, lemon juice, orange juice, Dijon mustard, minced garlic, honey, salt, and pepper to make the vinaigrette
Step 3:
Pat salmon fillets dry with paper towels and season generously with salt and pepper
Step 4:
Grill salmon skin-side up for 4 minutes, then flip and cook for another 3-4 minutes until internal temperature reaches 145°F
Step 5:
While salmon cooks, divide mixed greens between two plates and arrange sliced avocado, cherry tomatoes, and red onion on top
Step 6:
Place grilled salmon on top of salads, drizzle with vinaigrette, and garnish with fresh dill
Q: Can I make this with frozen salmon?
A: Yes, but thaw completely and pat dry thoroughly before grilling
Q: How do I know when the salmon is done?
A: Salmon should be opaque and flake easily with a fork, reaching internal temperature of 145°F
Q: Can I prepare the vinaigrette ahead?
A: Yes, vinaigrette can be made up to 24 hours in advance and stored in refrigerator
• For the salmon, farm-raised can be substituted but may have a milder flavor.
• Avocados should be ripe but firm for best slicing.
• Mixed greens can include any combination of butter lettuce, arugula, baby spinach, or spring mix.
• Vinaigrette can be made up to 24 hours in advance.
• Contains fish and tree nuts (avocado).
• Honey can be replaced with maple syrup for vegan vinaigrette.
Serve immediately while salmon is warm, with extra vinaigrette on the side
Best consumed immediately. If needed, store undressed components separately in airtight containers for up to 24 hours
Prepare vinaigrette and salad components while grill preheats to maximize efficiency
- Don't move salmon during first 4 minutes to achieve proper sear marks
- Pat salmon completely dry before grilling to ensure proper browning
- Slice avocado just before serving to prevent browning
Substitute grilled chicken for salmon, or use pan-seared salmon when grilling isn't possible. For a vegetarian version, replace salmon with grilled portobello mushroom
Pair with a crisp Sauvignon Blanc or sparkling water with lemon
Best in summer when fresh herbs and tomatoes are in season, but suitable year-round
Contains fish (salmon) and tree nuts (avocado). Verify Dijon mustard ingredients for additional allergens
