Grilled Salmon And Spinach Salad Recipe

Name: Grilled Salmon And Spinach Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vinaigrette:; 1/3 cup lemon juice (about 2 lemons, preferably Meyer); 2/3 cup fresh orange juice (use 1 large navel orange); 2 tablespoons minced shallots; 1 1/2 cups extra-virgin olive oil; 1 teaspoon lemon zest; 1 teaspoon orange zest; 1 tablespoon honey; 1 teaspoon sea salt or table salt; 1/4 teaspoon freshly ground black pepper; Salad:; 6 cups bagged baby spinach leaves (about 6 ounces); 1 pint cherry tomatoes, halved; 1 1/2 cups fresh corn kernels; 1/4 cup vinaigrette; Salmon:; 6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick); Extra-virgin olive oil for misting; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper; 2 tablespoons minced fresh chives, for garnish

Servings: persons

Vinaigrette:
1/3 cup lemon juice (about 2 lemons, preferably Meyer)
2/3 cup fresh orange juice (use 1 large navel orange)
2 tablespoons minced shallots
1 1/2 cups extra-virgin olive oil
1 teaspoon lemon zest
1 teaspoon orange zest
1 tablespoon honey
1 teaspoon sea salt or table salt
1/4 teaspoon freshly ground black pepper
Salad:
6 cups bagged baby spinach leaves (about 6 ounces)
1 pint cherry tomatoes, halved
1 1/2 cups fresh corn kernels
1/4 cup vinaigrette
Salmon:
6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick)
Extra-virgin olive oil for misting
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons minced fresh chives, for garnish

1
Pour the citrus juices into a bowl, and add the minced shallots. Slowly whisk in 1 1/2 cups olive oil to form a smooth emulsion. Add the citrus zest and honey, and season with 1 teaspoon salt and 1/4 teaspoon pepper. (This makes about 2 1/2 cups of vinaigrette; it can be refrigerated, tightly covered, for up to 2 weeks.)
2
Preheat a grill or grill pan over medium-high heat.
3
While the pan is heating, make the salad: In a large bowl, combine the spinach, tomatoes, and corn. Drizzle 1/4 cup of the vinaigrette over the salad to dress the vegetables lightly, and toss well. Arrange the salad on a platter or individual plates, and set aside.
4
Lightly coat the salmon on both sides with an olive oil mister (or drizzle olive oil on it); season with salt and pepper. Place on the hot grill pan; grill, turning once, until golden brown on both sides and medium-rare in the center, about 8 minutes.
5
Remove salmon fillets from the pan, and place them on top of the salad, or divide among individual salads. Sprinkle chives on top. Serve at once.

1237

kcal

Calories

110

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: Vinaigrette:, 1/3 cup lemon juice (about 2 lemons, preferably Meyer), 2/3 cup fresh orange juice (use 1 large navel orange), 2 tablespoons minced shallots, and more.

Yes, Grilled Salmon And Spinach Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Salmon And Spinach Salad

How did you like this recipe?

Frequently Asked Questions