Grilled Salmon & Fig Salad With Citrus-Olive Salsa

Name: Grilled Salmon & Fig Salad With Citrus-Olive Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Citrus-Olive Salsa:; 1 cup chopped fresh orange segments; 1 cup chopped honeydew melon; 2 tablespoons chopped pimento-stuffed olives; 2 tablespoons chopped Kalamata olives; 2 tablespoons honey; 1 teaspoon freshly grated gingerroot; 1 teaspoon snipped fresh mint leaves; 1/4 teaspoon freshly grated lemon rind; 1/4 cup white balsamic vinegar; 1/4 cup seedless raspberry preserves; 2 tablespoons virgin olive oil; 2 garlic cloves, minced; 1/4 teaspoon freshly ground mixed peppercorns; 1/4 teaspoon salt; 4 (6 ounces each) skinned salmon fillets; 8 fresh figs, halved lengthwise; 10 ounce package torn mixed greens; 1/2 cup coarsely chopped red onion; 1/4 cup fresh cilantro leaves; Garnish: 12 thin lemon wedges and fresh cilantro sprigs

Servings: persons

Citrus-Olive Salsa:
1 cup chopped fresh orange segments
1 cup chopped honeydew melon
2 tablespoons chopped pimento-stuffed olives
2 tablespoons chopped Kalamata olives
2 tablespoons honey
1 teaspoon freshly grated gingerroot
1 teaspoon snipped fresh mint leaves
1/4 teaspoon freshly grated lemon rind
1/4 cup white balsamic vinegar
1/4 cup seedless raspberry preserves
2 tablespoons virgin olive oil
2 garlic cloves, minced
1/4 teaspoon freshly ground mixed peppercorns
1/4 teaspoon salt
4 (6 ounces each) skinned salmon fillets
8 fresh figs, halved lengthwise
10 ounce package torn mixed greens
1/2 cup coarsely chopped red onion
1/4 cup fresh cilantro leaves
Garnish: 12 thin lemon wedges and fresh cilantro sprigs

1
In medium bowl, combine Citrus-Olive Salsa ingredients. Mix well; refrigerate until serving.
2
In small bowl, stir together balsamic vinegar and raspberry preserves. Set aside.
3
In another small bowl, stir together olive oil, garlic, ground peppercorns and salt.
4
Place 12x12-inch sheet of foil on grill grid over medium to medium-hot heat. Brush both sides of salmon fillets with olive oil mixture and place on foil. Grill 3 minutes. Use spatula to turn salmon, brush with olive oil mixture and grill additional 4 minutes or until salmon flakes easily with a fork.
5
Meanwhile, place fig halves on grill grid and grill 2 minutes per side, turning once.
6
Place equal amounts of greens on 4 serving plates. Top greens with equal amounts of onion, cilantro, salmon fillet and figs. Drizzle with raspberry dressing. Garnish with lemon wedges and cilantro sprigs. Serve with Citrus-Olive Salsa.

602

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

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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: Citrus-Olive Salsa:, 1 cup chopped fresh orange segments, 1 cup chopped honeydew melon, 2 tablespoons chopped pimento-stuffed olives, and more.

Yes, Grilled Salmon & Fig Salad With Citrus-Olive Salsa 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.

That's it — enjoy your meal!