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Grilled Salmon Salad with Fresh Herbs

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This recipe is made with succulent grilled salmon, crispy lettuces, fresh vegetables and lots of herbs topped with a tangy Lemon Basil Dressing.

Ingredients

Scale

Lemon Basil Dressing

  • 1/4 cup lemon juice
  • 1 Tablespoon Dijon mustard
  • 1 teaspoon honey (leave out for Whole30)
  • 1 small clove garlic, chopped
  • 1/4 of an avocado
  • 8 basil leaves
  • 1/2 teaspoon dried oregano, or 1 teaspoon fresh
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon black pepper
  • 1/3 cup olive oil

Salad

  • 1¼ pounds organic or wild salmon fillet, in one piece, from the center, skin on
  • 8 cups salad greens, a mixture of crunchy and soft lettuces
  • 1 cup mixed herbs (such as cilantro, mint and basil), leaves and tender stems, torn or chopped
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced cucumbers
  • 1 cup thinly sliced carrots

Instructions

  1. Make the Lemon Basil Dressing – In a blender, add the lemon juice, mustard, honey, garlic, avocado, basil, oregano, salt, and pepper. Blend on medium speed until combined, about 30 seconds. With the blender running on low speed, slowly pour in the olive oil, processing until lightly thickened, about 30 seconds. Add more salt and pepper to taste.
  2. Season the salmon with salt and pepper, brush with oil, set aside. Heat the grill on high or preheat the oven to 450 degrees.
  3. Prepare the salad ingredients. Wash lettuces, cut vegetables. Wash the herbs but don’t chop them until ready to serve.
  4. Oil the grill. Turn the it down to medium and place the salmon on the grill skin side up. Cook for 4 to 6 minutes per side depending on how thick your salmon is. (See notes above.) Individual fillets will cook faster than a single large piece. (Alternatively, roast the salmon on a baking sheet in the oven, until just cooked to taste, 7 to 12 minutes; you don’t have to flip it.)
  5. When the salmon is cooked, use a spatula to transfer it to a plate, leaving the skin on the grill. Spoon some dressing over it. Let it cool slightly, then break up the fish into large chunks.
  6. Place greens, radishes, cucumber, carrots in a large shallow bowl or on a platter. Chop/tear the herbs and add to the salad. Add a little more of the dressing and toss.
  7. Top with the salmon chunks and drizzle with more of the dressing. Serve remaining dressing on the side.

Equipment

Find it online: https://eatwellenjoylife.com/grilled-salmon-salad-with-fresh-herbs/