A hearty gluten free grilled salmon salad with fresh greens and fried zucchini squash and potatoes.
Grilled Salmon Salad
Recipe By Zehava Krohn
- Cook & Prep: 45 m
- Serving: 4
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Contains:
Ingredients (27)
For the Salmon
Salad
Dressing
Start Cooking
Prepare the Salmon
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Preheat oven to broil on high heat.
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Place salmon fillets in a pan. Squeeze lemon juice over salmon.
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Add the spices and rub them in with the olive oil. Drizzle honey and brown sugar over salmon.
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Broil salmon for 15 minutes. When ready, salmon should have a nice charcoal blackened look.
Prepare Salad Add-in and Topping
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Prepare the zucchini: Slice into thin slivers. Place in baking pan and drizzle with olive oil. Sprinkle with salt and garlic powder. Broil for 15-20 minutes or until zucchini is crispy and tender.
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Prepare the potato topping: Peel potato. Grate potato using a grater or food processor fitted with the grater blade.
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In a small saucepan over medium-high heat, heat oil for frying. When oil is hot (one piece of potato should sizzle when dropped in), add the grated potato and fry until golden brown.
Note:
If the grated potatoes do stick together while frying, don’t worry about it. When they cool you can break them apart by hand.
Assemble the Salad
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Combine romaine lettuce, tomatoes, and red onions. Place zucchini and avocado around the perimeter of the plate or bowl.
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Cut salmon into pieces. Top salad with salmon and crispy potatoes.
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Combine all dressing ingredients and blend until well incorporated. Toss with salad.
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Replies:
It really depends on your taste. I had a warm salmon wrap with cold lettuce yesterday and didn't like my lettuce getting hot, so I would have preferred room temp. Cold tends to be less moist to me. Any option would work.
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Replies:
It really depends on your taste. I had a warm salmon wrap with cold lettuce yesterday and didn't like my lettuce getting hot, so I would have preferred room temp. Cold tends to be less moist to me. Any option would work.
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