Grilled Salmon Salad With Vegetable and Balsamic Dressing |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 6 |
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Great salad from Bon Appetit. Time includes 2 hours for marinating. A Pacific NW favorite. Ingredients:
1 1/4 cups olive oil |
6 tablespoons lime juice |
24 ounces salmon fillets, 1-inch thick |
3 small tomatoes, chopped |
1 small carrot, julienned |
1 small zucchini, julienned |
1/4 cup italian parsley, chopped |
1/4 cup balsamic vinegar |
3 tablespoons green olives, pitted, sliced |
1 tablespoon basil, minced |
1 tablespoon tarragon, minced |
1 tablespoon capers |
10 cups mixed baby greens |
2 heads belgian endive, sliced |
Directions:
1. Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
2. Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
3. Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.
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