Grilled Salmon Citrus Salad
Salad recipes are my favorite. This Grilled Salmon Citrus Salad is protein-packed and delicious. It is on the healthier side and satisfying.
Ingredients
For the Dijon Citrus Vinaigrette
- 6 T. Extra-virgin olive oil
- 1 Lg. Lemon , juiced to yield 3 T. Fresh Lemon Juice
- 3 t. Dijon Mustard
- Sea Salt & Black Pepper to taste
Grilled Salmon
- 4 4- oz. Salmon filets with skin so that it is crispy when cooked
- 1 T. Extra Virgin Olive Oil
- Sea Salt and Black Pepper to taste
For the Crisp Salad
- 3 C. Mixed Salad Greens , torn into bite-size pieces
- 1 Med. Avocado , pitted and sliced
- 1/2 C. radishes , sliced
- 1/4 C. Fresh dill
- 1/2 C. cucumber , thinly sliced
- 1/4 C. blue cheese , crumbled
- Black Sesame Seeds to taste (optional)
Salad Dressing
- 1/4 C. Sour cream
- 1/2 Lg. Lemon , juiced
- Sea Salt & Black Pepper to taste
Instructions
- Prepare lemon Dijon vinaigrette. Whisk to combine mustard, olive oil, and 3 T. lemon juice together in a small bowl. Season to taste with sea salt and black pepper. Set aside.
- Season the fresh salmon fillets with salt and pepper to taste. Spoon 1 tablespoon of Dijon citrus vinaigrette over each piece of salmon. Let rest for 5 minutes.
- Meanwhile, arrange lettuce, avocado, radishes, dill, and cucumber in a large bowl. Set aside.
- Heat one tablespoon of olive oil in a stove-top grill pan over medium-high heat. Place the salmon on the pan and eventually adjust to medium heat. While the salmon cooks, make sure to turn every 3-5 minutes per salmon skin-side to get the desired degree of doneness.
- Set the hot pan aside then place the salmon filet on each salad plate.
- Add a few dollops of salad dressing to each salad.
- Sprinkle each salad with blue cheese and sesame seeds.
- Lightly drizzle the salmon steaks (and salad) with the remaining dressing, if desired. Enjoy!