Grilled Salmon Salad
User Reviews
4.7
Grilled Salmon Salad
Description
The recipe begins by marinating salmon fillets skinless-side down in a blend of apple cider vinegar, olive oil, tamari or low-sodium soy sauce, maple syrup, and freshly ground black pepper. During marination, corn is grilled in its husk until charred and tender, then cooled and cut off the cob. If a grill is unavailable, boiling the corn is an alternative.
The salmon is grilled over medium heat to develop grill marks and cooked until it flakes easily, ensuring it remains moist. The salad is built by layering baby greens with grilled corn, halved cherry tomatoes, and fresh peach slices, which add sweetness and freshness. The dressing’s tang and umami complement the combination of textures and flavors, creating a balanced salad.
This salad makes an appealing dish for warm-weather meals or anytime a light yet satisfying option is desired. Olive oil and balsamic vinegar can be added to taste, along with salt and fresh ground pepper to finish. Using fresh seasonal peaches enhances the salad’s flavor contrast.
Ingredients
- 2 salmon about 5 oz each, filets
- 2 Tablespoons apple cider vinegar
- 1 teaspoon olive oil
- 1 teaspoon tamari or soy sauce, low-sodium
- 1 teaspoon maple syrup
- 1/2 teaspoon black pepper ground
- 1-2 peach sliced, fresh
- 1-2 corn cut from cob, grilled, ears
- cherry tomato halved, handful
- baby greens spinach, kale or mixed greens
- balsamic vinegar
- olive oil
- black pepper fresh ground
- salt sea salt
Instructions
- 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 1salad | |
| Calories | 413kcal | 21% |
| Carbohydrates | 22g | 7% |
| Protein | 35g | 70% |
| Fat | 9g | 14% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
