Spicy Salmon Salad Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
7 mins
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Total Time
17 mins
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Servings
2 servings
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Calories
739 kcal
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Course
Lunch
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Cuisine
North American
Spicy Salmon Salad Recipe
Description
The skinless salmon is seasoned with a blend of sea salt, paprika, cayenne pepper, oregano, cumin, and black pepper, then grilled until just cooked, indicated by white spots on the surface. After resting, the salmon is broken into bite-sized pieces. The dressing, made from grapefruit juice, melted coconut oil, and Dijon mustard, adds brightness and a hint of creaminess.
Salad greens like arugula or mixed baby greens are tossed with some of the dressing. Grapefruit segments provide fresh citrus notes, while chopped almonds and coconut ribbons contribute crunch and a subtle sweetness. Fresh dill and basil herbs add aromatic complexity, balancing the spicy salmon.
This salad combines warm salmon with refreshing, textured accompaniments, creating a balanced meal or hearty appetizer. It can be served as a light lunch or lunchbox salad, using the extra dressing for later use.
Grapefruit juice can be freshly squeezed or store-bought according to preference.
Ingredients
- 1 lb salmon skin removed
- 1 teaspoon sea salt
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
Grapefruit Salad Dressing
- ⅓ cup grapefruit juice
- ¼ cup coconut oil melted
- 1 teaspoon Dijon mustard
Salad
- 4 ounces salad greens I love arugula or mixed baby greens
- 1 grapefruit cut into segments
- ¼ cup almonds chopped, ribbons (coconut
- ¼ cup coconut chopped, ribbons (coconut
- ¼ coconut
- 2 tablespoons dill chopped
- 2 tablespoons basil chopped
Instructions
- Oil your grill and preheat it to medium-high.
- Using a sharp knife, remove the skin from the salmon. (You can ask your fishmonger to do this or remove the skin after the fish cooks if you're not comfortable removing it first.) In a small bowl, combine the sea salt, paprika, cayenne, oregano, cumin, and black pepper. Sprinkle evenly over the salmon.
- Grill the salmon for 6-7 minutes, or until just cooked. If white spots start to appear on your salmon, remove it immediately as it is done. Let it cool slightly then break it into bite-sized pieces.
- While the salmon is cooking, whisk all the dressing ingredients in a small bowl.
- Toss the greens with some of the dressing (save the rest for a salad later in the week) and serve with the grilled fish and all the salad toppings.
Notes
- Use freshly squeezed or high-quality grapefruit juice for the dressing.
- Remove salmon skin before seasoning and grilling for easier serving.
- Grill salmon to just cooked; white spots indicate doneness.
- Save leftover dressing for another salad or use within the week.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 739 kcal
% Daily Value*
| Serving | 1 serving = ½ of the recipe | |
| Calories | 739kcal | 37% |
| Carbohydrates | 24g | 8% |
| Protein | 50g | 100% |
| Fat | 50g | 77% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 11g | 55% |
| Cholesterol | 125mg | 42% |
| Sodium | 1309mg | 55% |
| Potassium | 1600mg | 34% |
| Fiber | 5g | 20% |
| Sugar | 14g | 28% |
| Vitamin A | 2791IU | 56% |
| Vitamin C | 66mg | 73% |
| Calcium | 118mg | 12% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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