Grilled Salmon Salad

This is a great main course salad for summer. I prefer to make and plate the salad and then top each serving with a portion of grilled salmon (as opposed to trying to toss the salmon into the salad. I chose a photo of salmon, rather than the salad itself as the most important thing is to NOT overcook the salmon.

INGREDIENTS

  • Salmon - grilled
  • Mixed greens
  • Baby red potatoes
  • Green beans
  • Marinated roasted red peppers (from a jar)
  • Marinated artichoke hearts (from a jar)
  • Capers (also in a jar)
  • Toasted almonds - slivered
  • Goat cheese

Icing

SAUCE

toppings

dressing

Lemon Dijon Vinaigrette

  • 1/4 cup fresh lemon juice (or 2 tbsp white wine vinegar and 2 tbsp lemon juice)
  • 1 small garlic clove, finely minced or grated
  • 2 tsp Dijon mustard
  • 1/4 tsp sea salt, more to taste
  • Freshly ground black pepper
  • 1/2 tsp honey (optional - but I like it)
  • 1/4 to 1/3 c canola or extra virgin olive oil

Mix all the ingredients in a blender (or a jar and shake really well).

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INSTRUCTIONS

  1. Chop the baby potatoes into halves or quarters, toss in a few tbsp of canola oil, top with salt and pepper and roast at 425 degrees until they are soft. Remove from the oven, set aside and let them cool. They should be warm or room temperature when you make the salad. If you do them ahead and refrigerate them, warm them up slightly in the microwave before using - they should not be really cold.
  2. Trim the green beams and steam them until they are cooked but still crisp. Rinse in cold water to stop the cooking, drain and set aside. As with the potatoes, they should be room temperature when you make the salad.
  3. Depending on what kind you buy, the artichokes may need to be cut in half and the roasted red peppers may need to be chopped.
  4. The capers need to be drained.
  5. Toast the almonds in a Teflon frying pan over medium heat or in the over at 325 degrees - no matter which method you use, keep an eye on the as they burn easily.
  6. To assemble the salad, toss the potatoes, roasted red peppers, green beans, artichoke hearts and capers in dressing and then toss with the mixed greens.
  7. Place this mixture in a large flat bowl and top with crumbled goat cheese and toasted almonds.
  8. Place some salad on each plate and then top with a serving of grilled salmon.
  9. For the salmon: dry the salmon filet, rub a bit of canola on it and then top with salt and papper - grill on the BBQ or roast in a hot over at 425 degrees. DO NOT overcook the fish.

TIPS & HINTS

As always - the question is "how much of each salad ingredient". My response remains the same, it depends how many you are feeding and you've eaten salad - you know how much of each ingredient to use! Use more of what you like, think about balancing flavour.