This Grilled Salmon Salad with spring greens is one of my favorite ways to eat fresh fish, it’s an easy 30 minute meal meal is low carb, gluten free, paleo, whole 30, Weight Watchers friendly, and really satisfying. Dang pretty, too.
If you’re looking for an excuse to eat more fish but aren’t quite sure how to do it, I suggest grilling it up and putting it on top of a bed of greens, it’s about as easy as it gets. No need to fire up an outdoor grill, I use my grill pan, which practically lives on my stove I use it so often. It’s hard anodized so there’s no non-stick coating to rub off on my food ~ I have a pet peeve about little black flecks that aren’t pepper in my meal 😉
If you follow TVFGI you’ve seen me use this pan for grilled garlic toast, chicken, blistered Shishito peppers, and grilled baby bok choy, among many other recipes. I use it to get great grill marks on pineapple and stone fruit, too.
When it comes to serving this grilled salmon salad I always reach for a wide shallow bowl because it’s fun to eat out of and displays all those fresh ingredients that I’ve gone to such trouble to source. Today I used Royal Doulton’s pasta bowls ~ they’re large enough to hold a complete meal. I like them for pasta, risotto, stews, chili, as well as smoothie and grain bowls, too ~ I may go completely plateless in ’18!
A little vinaigrette not only dresses the salad but flavors the fish, too. You can use your favorite store bought dressing, but homemade is so much nicer. Here are a few that I think would work for a fish salad:
Tips for grilled salmon salad
- To get great grill marks on your fish, make sure your grill pan is nice and hot to start with. Brush the top side of the fish with olive oil and then place it on the hot grill, being careful not to move it for several minutes. This allows the marks to form. Flip and repeat on the other side. If your marks are pale, your grill isn’t hot enough. Salmon cooks quickly, in about 4 minutes per side, or until it flakes easily with a fork.
- Allow the fish to cool a bit before adding it to your salad so the heat doesn’t immediately wilt the greens. The fish can be served warm, room temperature, or chilled.
- To revive the shine on the fish, brush with a little dressing just before serving.
Make it your own ~
- Change up the fish and greens any way you like, like I did with this POACHED HALIBUT SALAD WITH MEYER LEMON VINAIGRETTE or this PRETTY PLATED TUNA SALAD.
Grilled Salmon Salad with Spring Greens
- 2/3 pound fillet of salmon, ahi tuna, halibut, or fish of your choice, 1/3 pound per serving
- olive oil
- salt and fresh cracked black pepper
- radicchio or red endive leaves, washed and dried
- red endive or radicchio lettuce
- mache or other spring greens
- radishes, quartered or sliced
- strawberries, hulled and cut in half
- small cherry tomatoes, halved
- small pickling or Persian cucumbers, sliced lengthwise in thin ribbons
- red onion, very thinly sliced
- assorted edible flowers like pansies or marigold petals for garnish
- olive oil and vinegar in equal parts
- minced garlic
- grainy mustard
- salt and pepper
- Heat a grill pan on medium high for several minutes so it gets really hot. Brush the salmon with olive oil, and season with salt and pepper on both sides. Sear the fish for 3-6 minutes on each side, or until it flakes easily with a fork. Set aside.
- Arrange the lettuces and veggies in a wide shallow bowl, and place the fish in the center. Garnish with edible flowers and fresh herbs, if you like. Drizzle with dressing just before serving.
- For the dressing, whisk together the oil and vinegar with the other ingredients to taste.
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