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  1. Grilled Salmon Salad with Vinaigrette

Grilled Salmon Salad with Vinaigrette

Savor the limited days of warm outdoor grilling glory with a light, delicious salmon salad! This recipe can be made using a grill, heavy nonstick skillet or ridged stovetop grill pan. If using a charcoal grill, start the coals before proceeding.

Grilled Salmon Salad with Vinaigrette

Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: 42 minutes
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Ingredients

  • 4 Vital Choice wild salmon fillets (6 ounces each)
  • 1/3 cup organic Vital Choice extra virgin olive or macadamia nut oil
  • 1/4 cup Vital Choice balsamic vinegar
  • 1 tablespoon Dijon-style mustard
  • 1 clove garlic, pressed
  • 1 large apple, cored and chopped
  • 1 ripe avocado, peeled and chopped
  • 1 tablespoon lemon juice
  • 1 package (10 ounces) prepared salad greens
  • 1 navel orange, peeled, seeded, and chopped
  • 1/4 medium red onion, sliced very thin
  • 1/3 cup slivered organic almonds
  • 1/3 cup raisins
  • Sea salt and organic black pepper to taste

Instructions

  1. Mix olive or macadamia nut oil, balsamic vinegar, mustard, and garlic in a small bowl to make dressing; set aside. 
  2. Place chopped apple and avocado in a large salad bowl. Drizzle with lemon juice. Add salad greens, orange, onion, almonds, and raisins; mix.
  3. Rinse salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet or oiled, ridged stovetop grill pan over medium-high heat. Brush both sides of salmon with oil. Place salmon on oiled grill grate OR in heated skillet and cook, uncovered, 3 to 4 minutes. Shake pan occasionally to keep fish from sticking.
  4. Turn salmon over and season with salt and pepper. If using a pan, cover it tightly and reduce heat to medium. Cook salmon an additional 3 to 4 minutes, until fish is opaque throughout.
  5. Divide salad among four plates; place salmon portion on top of each. Drizzle with vinaigrette dressing.
Serves: Serves 4