grilled salmon salad
Salmon
Grilled Salmon Salad
Grilled salmon served over mixed greens with vinaigrette and toppings like avocado, nuts, or fruit. Fresh, filling, and nutrient-packed—a balanced meal in one bowl.
Ingredients
- 2 (1 1/2 pound) salmon fillets 2 celery ribs, chopped
- 1/2 cup finely chopped red onion 2 tablespoons snipped fresh dill dressing:
- 1/4 cup raspberry vinegar
- 1 tablespoon olive or canola oil 1 1/2 teaspoons sugar
- 1/2 teaspoon salt 1/4 teaspoon pepper
Directions
- Coat grill rack with nonstick cooking spray before starting the grill. Cut salmon fillets widthwise into 4-in. pieces; place skin side down on grill. Grill, covered, over medium-hot heat for 12-15 minutes or until fish flakes easily with a fork. Cover and refrigerate for 1 hour.
- Bone, skin and flake salmon; place in a bowl. Add celery, onion and dill. Combine the dressing ingredients; pour over salad and gently toss to coat. Serve or refrigerate; stir before serving.
