Grilled Garlic Salmon Salad
Source of Recipe
Jo Gainey
Dressing:
1/3 cup olive or vegetable oil
2 Tablespoons fresh parsley, chopped
3 Tablespoons red wine vinegar
1 Tablespoon lemon juice
1 teaspoon chopped fresh oregano or basil leaves
1/2 teaspoon crushed red pepper flakes
2 cloves garlic, finely chopped
2 cloves (additional) garlic, pressed over the olive oil in recipe and
juices saved
1-pound salmon steak, 1/2 to 1 inches thick
1 large red or yellow bell pepper, cut into strips
1 cup sliced mushrooms (about 6 medium)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground pepper
6 cups salad greens, broken into bite-size pieces
Heat coals or gas grill for direct heat. In tightly covered container, shake
all dressing ingredients; reserve 1/4 cup.
Cover and grill salmon over medium heat 15 to 20 minutes, turning once,
until desired doneness. Sprinkle salmon with salt and pepper; drizzle with
about a Tablespoon of the reserved 1/4 cup dressing. Set aside, keep warm,
avoid overcooking.
While salmon cooks, in medium bowl, toss bell pepper and mushrooms with 2
tablespoons of the dressing; place in grill basket. Cover and grill
vegetables 5 minutes, shaking grill basket to turn vegetables occasionally,
until bell pepper is crisp-tender.
In large bowl, place torn salad greens and grilled vegetables. Heat
remaining salad dressing in th emicrowave for about 2 minute, drizzle over
salad greens and veggies; toss. Place on plates, top with salmon. Garnish
with wedges of tomatoes and lemon slices.
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