Grilled Salmon Salad with Strawberry Salsa

Name: Grilled Salmon Salad with Strawberry Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 2 Large Salads
Ingredients: 1 pound Salmon fillet; 2 Tbsp olive oil; 1 tsp garlic powder; 1 tsp onion powder; 1/2 tsp paprika; ¼ teaspoon sea salt; 6 large ripe strawberries; 1 Jalapeño; 1/2 cup red onion; 1 clove garlic; 2 Tbsp fresh lime juice; Pinch sea salt; 5 ounces baby arugula; 1 large ripe avocado; 3 radishes; 1/3 cup olive oil; ¼ cup balsamic vinegar; 1 Tbsp fresh lemon juice; 1/2 teaspoon lemon zest; 3 ripe strawberries; 2 Tbsp honey; 1 Tbsp Dijon mustard

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
30 mins
Servings
2 Large Salads
Calories
1020 kcal
Course
Main Course
Cuisine
American

Grilled Salmon Salad with Strawberry Salsa

Tyler Espinosa

Report

Grilled Salmon with Strawberry Salsa is the only salmon salad recipe you'll need all summer long!

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

For the Grilled Salmon

1 pound Salmon fillet
2 Tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
1/2 tsp paprika
¼ teaspoon sea salt to taste

Strawberry Salsa:

6 large ripe strawberries finely chopped
1 Jalapeño seeded and chopped
1/2 cup red onion finely chopped
1 clove garlic minced
2 Tbsp fresh lime juice
Pinch sea salt to taste

Arugula Salad:

5 ounces baby arugula
1 large ripe avocado diced
3 radishes thinly sliced

Strawberry Balsamic Vinaigrette

1/3 cup olive oil
¼ cup balsamic vinegar
1 Tbsp fresh lemon juice
1/2 teaspoon lemon zest
3 ripe strawberries chopped
2 Tbsp honey to taste
1 Tbsp Dijon mustard to taste

Add to Shopping List

Instructions

Prepare the Strawberry Vinaigrette:

Add all of the ingredients for the vinaigrette to a blender and blend until smooth. Transfer to a jar or sealable container and refrigerate until ready to use.

Prepare the Strawberry Salsa:

Stir together the ingredients for the salsa in a bowl. Refrigerate until ready to use.

Prepare the Arugula Salad:

Add the ingredients for the salad to a large serving bowl and toss in desired amount of strawberry vinaigrette. Refrigerate until the salmon is ready.

Prepare the Grilled Salmon:

Place the salmon on a large plate, baking sheet, or in a large casserole dish. Drizzle with olive oil. Use your hands to spread the oil over the flesh so that the whole surface is coated. Stir together all of the spices (or use your favorite spice blend) and sprinkle them over the fish.
Scrape any food particles off of your grill and spray (or brush) it with oil. This ensures the fish will not stick to the grill. Preheat the grill to medium-high (about 400 to 450 degrees F), keeping the grill covered. Note: if you're using a charcoal grill, ignite the coals in a charcoal chimney starter and allow them to heat until many of the coals are white before spreading them into the grill.
Place the salmon filet on the grill skin-side down and cover the grill, leaving the fish untouched for 5 to 6 minutes. Carefully flip and cook on the other side about 2 minutes, or until grill marks appear. Note: Salmon filets that are one inch thick or less will take about 8 minutes total on the grill. Thicker filets will require 10 to 12 minutes. You can cook the salmon for less time if you want the center of the fish to be rare). Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Insert a meat thermometer into the thicket part of the filet to get an accurate read on the temperature.
Transfer the grilled salmon to a cutting board and let salmon rest for at least 10 minutes. Use a sharp knife to cut smaller fillets to serve.
Serve arugula salad with salmon and top with strawberry salsa.