GRILLED SALMON SALAD
Grilled Salmon and Vegetable Dressing Salad
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 6 | Fillet | Main,Savoury | Barbecue,Other | 30 mins to 1 hour |
Ingredients
- 1 1/4 cups olive oil
- 6 tablespoons fresh lime juice
- 6 8ounces salmon fillets
- 3 small tomatoes, peeled, seeded and chopped
- 1 small carrot, cut into match-size pieces
- 1 small zucchini, cut into matchstick-size pieces
- 1/4 cup chopped fresh italian parsley
- 1/4 cup balsamic vinegar
- 3 tablespoons sliced pitted green olives
- 1 tablespoon minced fresh basil
- 1 tablespoon minced fresh tarragon
- 1 tablespoon capers
- 10 cups mixed baby greens
- 2 heads Belgian endive, sliced crosswise
Method
In a mixing bowl, combine 1/2 cup oil and lime juice. Season to taste with salt and pepper. Place salmon in dish large enough to hold fillets in single layer. Pour marinade over. Cover and refrigerate 2 hours, turning once. Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon and capers in bowl. Season to taste with salt and pepper. Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.
