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.