Grilled salmon and spinach salad

Recipe of the week Grilled Salmon and Spinach Salad. Grilled salmon has many vitamins and minerals that are essential for healthy living including vitamin B 6 and vitamin D, not to mention its high in Omega 3. Spinach supports the body in a number of ways including lowering blood pressure, strengthening immunity, and providing vitamin K for a healthy nervous system and brain function. Andrea Patterson

Grilled Salmon and Spinach Salad

  • Perp Time: 15 minutes
  • Cook Time: 8 minutes
  • Yield: Makes 6 servings (serving size: 1 fillet and 1 1/3 cups salad)

Ingredients

Vinaigrette:

  • 1/3 cuplemon juice (about 2 lemons, preferably Meyer)
  • 2/3 cupfresh orange juice (use 1 large navel orange)
  • 2 tablespoonsminced shallots
  • 1 1/2 cupsextra-virgin olive oil
  • 1 teaspoonlemon zest
  • 1 teaspoonorange zest
  • 1 tablespoonhoney
  • 1 teaspoonsea salt or table salt
  • 1/4 teaspoonfreshly ground black pepper

Salad:

  • 6 cupsbagged baby spinach leaves (about 6 ounces)
  • 1 pint cherry tomatoes, halved
  • 1 1/2 cupsfresh corn kernels
  • 1/4 cupvinaigrette

Salmon:

  • 6 skinless salmon fillets (each 5 to 6 ounces and 1 inch thick)
  • Extra-virgin olive oil for misting
  • 1/2 teaspoonsalt
  • 1/4 teaspoonfreshly ground black pepper
  • 2 tablespoonsminced fresh chives, for garnish

Preparation

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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