Grilled Salmon and Spinach Salad |
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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 1 |
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The elements in this salad make a great appetizer, too. Just top a crostini with a little spinach, a bite of grilled salmon, and a drizzle of the vinaigrette. Ingredients:
1/3 cup lemon juice (about 2 lemons, preferably meyer) |
2/3 cup fresh orange juice (use 1 large navel orange) |
2 tablespoons minced shallots |
1 1/2 cups extra-virgin olive oil |
1 teaspoon lemon zest |
1 teaspoon orange zest |
1 tablespoon honey |
1 teaspoon sea salt or table salt |
1/4 teaspoon freshly ground black pepper |
6 cups bagged baby spinach leaves (about 6 ounces) |
1 pint cherry tomatoes, halved |
1 1/2 cups fresh corn kernels |
1/4 cup vinaigrette |
6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick) |
extra-virgin olive oil for misting |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
2 tablespoons minced fresh chives, for garnish |
Directions:
1. Pour the citrus juices into a bowl, and add the minced shallots. Slowly whisk in 1 1/2 cups olive oil to form a smooth emulsion. Add the citrus zest and honey, and season with 1 teaspoon salt and 1/4 teaspoon pepper. (This makes about 2 1/2 cups of vinaigrette; it can be refrigerated, tightly covered, for up to 2 weeks.)
2. Preheat a grill or grill pan over medium-high heat.
3. While the pan is heating, make the salad: In a large bowl, combine the spinach, tomatoes, and corn. Drizzle 1/4 cup of the vinaigrette over the salad to dress the vegetables lightly, and toss well. Arrange the salad on a platter or individual plates, and set aside.
4. Lightly coat the salmon on both sides with an olive oil mister (or drizzle olive oil on it); season with salt and pepper. Place on the hot grill pan; grill, turning once, until golden brown on both sides and medium-rare in the center, about 8 minutes.
5. Remove salmon fillets from the pan, and place them on top of the salad, or divide among individual salads. Sprinkle chives on top. Serve at once.
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