Grilled Salmon Salad

Grilled Salmon Salad

Grilled Salmon Salad
Serve with watermelon slices, French bread-This was a surprise hit, considering my family does not prefer salmon. My oldest declared that “this doesn’t even taste like salmon” as she went back for seconds. It is truly a keep-the-heat-out-of-the-kitchen recipe as the salmon is grilled and tossed with fresh, crisp ingredients. Cool watermelon slices and a loaf of good quality bread round out a new way to eat salmon in the summer.
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    20-25minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1pound salmon fillet, preferably wild Alaskan
    • 2tablespoon plain Greek yogurt
    • 2tablespoon mayo
    • 2teaspoon fresh lemon juice*
    • 1tablespoon apple cider vinegar
    • 1tablespoon honey
    • 1tablespoon Dijon mustard
    • 1/4teaspoon creole seasoning
    • 2 green onions, chopped
    • 2 celery stalks, chopped
    • 1/8teaspoon sea salt
    • 1/8teaspoon ground black pepper
    • 1 avocado, pit and skin removed; cut into cubes
    • 2 heads Boston leaf, romaine or red leaf lettuce
    • 1 Watermelon, cut into wedges or slices
    • 1 loaf French bread
    Instructions
    1. Preheat the grill to medium-high heat. Grill salmon, skin side down, for 10 minutes until salmon is light pink. Gently flip the salmon and grill an additional 2 minutes until there are grill marks on the flesh side and cooked through. Remove to a cutting board, let sit for a few minutes and cut into small chunks.
    2. While the salmon is cooking prepare the dressing: in a small bowl combine the yogurt and the following 6 ingredients (through Creole seasoning).
    3. Place the green onions and celery in a large bowl. Add the dressing to the scallions and celery; gently fold in the salmon. Season with salt and pepper. Gently add the avocado. Adjust for taste with additional salt and pepper, as needed.
    4. Place 1 cup lettuce on each plate and evenly divide the salmon salad on top. Serve with watermelon slices and slices of French bread.
    Recipe Notes

    Take advantage of the salmon running in Alaska during summer. It’s the best quality salmon you can get at in-season prices! High in inflammation-fighting omega-3s, wild red or sockeye salmon (canned or fillet) is an excellent low-mercury alternative to canned solid tuna and other fish, which can be high in the toxic metal.

    If you don’t have access to or can’t find fresh (wild) salmon, you could substitute the canned salmon. For a family of four I would use 2 small cans or one large can. You could probably eliminate the salt from the recipe, as the canned variety has plenty of salt and sodium.

    This would be a great seafood salad to fill carved out tomatoes for a light dinner or elegant lunch with friends.

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