Wednesday, July 15, 2009

Summer Salad with Grilled Salmon

Summertime is the best time of year to enjoy cooking outside on the grill, and nothing makes meat, especially fish, taste better. This salad receipe combines the flavor of grilled salmon, goat cheese, and balsamic vinegar. It makes a great summer dinner when you want something light, filling, and healthy.

Summer Salad with Grilled Salmon
Salad recipe by Caroline
Picture by Caroline
Dressing recipe adapted from Everyday Foods Serves 4

Salad Ingredients:
4 skinless salmon fillets (6 ounces each)
Coarse salt and ground pepper
½ tablespoon olive-oil
5 cups baby spinach
3 cups Romaine lettuce, chopped roughly
2 Roma tomatoes, diced
3/4 cup crumbled fresh goat cheese (3 ounces)
1/4 cup pecans (optional)
1/4 cup Balsamic-Rosemary Vinaigrette (below)

1. Heat grill to medium-high heat.
2. Brush fillets with olive oil, and season with salt and pepper.
3. When grill is ready, place salmon on grill and cook for 4-5 minutes each side, or until fillets are cooked through, but still flaky. Take off heat and let rest on a plate for 10 minutes.
4. Combine spinach, Romaine lettuce, tomatoes, goat cheese, and pecans.
5. To serve, place salad mixture on plate and top with a sliced salmon fillet; sprinkle with Balsamic-Rosemary Vinaigrette (below).

Balsamic-Rosemary Vinaigrette
Makes about 3/4 cups

1/3 cup balsamic vinegar
1 tablespoon Dijon mustard
1 or 2 small garlic cloves
1/4 teaspoon dried rosemary
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup olive oil

1. In a blender combine all ingredients except the olive oil. Blend mixture until smooth.
2. Keeping blender going, slowly drizzle in olive oil and continue to blend until creamy. (This dressing can be kept in the refrigerator for up to two weeks. If it becomes somewhat solid, run bottle under hot water and shake well.)

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1 comment:

Jessie said...

I've got a bumper crop of lettuce this year. Keep the salad recipes coming.

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