Grilled Salmon Salad
Laurie
Use the smallest arugula leaves possible for this salad. Watercress is an excellent substitute.
ingredients
- 4 center-cut salmon fillets, with skin on (about 6 oz each)
- 2 Tbsp olive oil
- 2 Tbsp fresh lime juice
- Salt and freshly ground black pepper, to taste
- For salad:
- 4 cups arugula leaves, rinsed, well-dried and coarsely chopped
- 2 cups pear or cherry tomatoes, halved
- 1/4 cup red onion, diced (1/4 inch)
- Salt and freshly ground black pepper, to taste
- 1 Tbsp extra-virgin olive oil
- 1 Tbsp red wine vinegar
directions
- 1
Place salmon in shallow dish to fit. Combine oil, lime juice, salt and pepper. Pour over salmon and let marinate in refrigerator, covered, for 1 hour, turning once.
- 2
Lightly oil grill before preheating. Put salmon on top and grill, skin-side down, for 8 to 13 minutes (depending on thickness), until medium-rare or to desired doneness.
- 3
Meanwhile, combine all salad ingredients in a bowl.
- 4
Place salmon fillet in center of each of 4 dinner plates. Divide salad equally atop each fillet.
notes
Carbs: 6 g Protein: 37 g Fat: 19 g Calories: 340
Source: Laurie
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