Grilled Salmon Salad

Recipe of the Month: Grilled Salmon Salad for Two

Recipe of the MonthINGREDIENTS

  • 1 piece salmon (I like Alaskan salmon –– just under ¾ lb)
  • 2 cups Mixed greens
  • 2 cups Kale (sliced away from ribs and then chopped or sliced into ribbons)
  • 3 small Multi colored carrots thinly sliced (regular carrots are fine, I like the added color of red, white, and orange carrots)
  • ¼ – ½ cup Olives ( I used mixed, you can use just Kalamata olives)
  • ½ Avocado sliced
  • ½ cup Blackberries
  • 1 Red onion (½ sliced thin, ½ minced or grated)
  • 2 large radishes thinly sliced
  • 1 Lemon thinly sliced
  • 5 Tablespoons Olive oil (2 for the salmon, 3 for the dressing
  • 1 Tablespoon mustard ( I used a sweet/hot mustard – Dijon would be ok too)
  • 9 Tablespoons apple cider vinegar (I used Braggs)


  • Put the salmon in a dish and pour 2 T. olive oil over it.
  • Sprinkle the grated onion on top of the salmon.
  • Spread the sliced onions and lemons on top.
  • Set it aside to marinate for at least 30 minutes (an hour would be better, turn it over after 30 minutes).
  • Divide the lettuce and kale between two bowls or plates.
  • Add the sliced onions, radishes, blackberries, olives, carrots, avocado.
  • Light the grill and let it heat up for a few minutes (5-10 depending on your grill.
  • Mix 9 Tablespoons cider vinegar, 1 Tablespoon mustard, and 3 Tablespoons olive oil to make the salad dressing. (I usually put all the ingredients in a coffee cup and blend it with a mini wisk – a fork works also).
  • Put the salmon on the grill (onions and lemons also – even though they may fall through the grates).
  • When it is flaky – it is done (you may prefer a little less done – that is your choice).
  • Divide the salmon into two portions and place a piece on each salad.
  • Pour the dressing over each salad.


Serve with garlic bread and a glass of wine and you have a wonderful dinner!  Bon appétit!

Posted in Recipe of the Month.