Grilled Salmon Salad
Serves 2
Here is what you need:
2 skin on salmon filets ,4 to 6 ounces each
1 tsp olive oil
1 tsp soy sauce
1 tsp maple syrup
2 TBS apple cider vinegar
1 fresh peach, sliced
10 grape or cherry tomatoes, sliced in half
2 ears of corn, grilled and cut off the cob
½ cup of sliced carrots
red leaf lettuce, torn
fresh ground pepper
Kosher salt.
Balsamic Vinaigrette – recipe follows
Here is what you need to do:
In a shallow bowl whisk together 1 tsp of olive oil, soy sauce, maple syrup and apple cider vinegar.
Place the salmon, skin side up in the marinade and make sure it’s well coated. Marinate the salmon in the fridge for 30 minutes. You can do your prep while waiting.
On a lightly oiled grill heat to medium. Remove salmon from marinade and shake off any excess. Discard marinade. Place the salmon, skin side up on the grill and let cook for 2 or 3 minutes, don’t try to move it.Flip the salmon so it is skin side down and cook for another 8 to 10 minutes.
Divide lettuce on two plates and top with peaches, carrots, tomatoes and corn. Drizzle the dressing over the salad and top with salmon. Season with salt and pepper if you like. Let’s Eat!!
Balsamic Vinaigrette
In a jar with a lid or a dressing bottle combine:
1/4 cup balsamic vinegar
1 clove garlic, pressed or minced
1 shallot minced
1 tsp Dijon mustard
1 tsp honey
½ cup olive oil
salt and pepper to taste
Shake the jar, then taste and adjust to your liking.