fbpx

Recipe by Zehava Krohn

Grilled Salmon Salad

Grilled Salmon Salad add or remove this to/from your favorites
Parve Parve
Medium Medium
4 Servings
Allergens

Contains

- Egg

This salad is chock-full of veggies, grilled salmon, crunch and all around yumminess! Colorful and refreshing, this salad really hits the spot. Seasoned with spices and sweetened with brown sugar and honey, the salmon is spiced just right and not overly sweet. The dressing adds a delicious creaminess. This salmon salad is a real winner!

Ingredients

For the Salmon

  • 3-4 (1-inch thick) salmon fillets

  • juice of 1 lemon

  • salt, to taste

  • pepper, to taste

  • 1/2 teaspoon ginger

  • 1/2 teaspoon nutmeg

Salad

  • zucchini, sliced into thin slivers

  • Bartenura Olive Oil, for drizzling

  • salt, to taste

  • garlic powder, to taste

  • 1 (8-ounce) bag romaine lettuce

  • 1 (16-ounce) box grape tomatoes, halved

  • 1 red onion, thinly sliced

  • 1 avocado, sliced

  • large potato

  • oil, for frying

Dressing

  • 1 cup mayonnaise

  • 2 cloves garlic or 2 cubes Gefen Frozen Garlic

  • 1/4 cup sugar

  • 1 tablespoon oil

Directions

Prepare the Salmon

1.

Preheat oven to broil on high heat.

2.

Place salmon fillets in a pan. Squeeze lemon juice over salmon.

3.

Add the spices and rub them in with the olive oil. Drizzle honey and brown sugar over salmon.

4.

Broil salmon for 15 minutes. When ready, salmon should have a nice charcoal blackened look.

Prepare Salad Add-in and Topping

1.

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.

2.

Prepare the potato topping: Peel potato. Grate potato using a grater or food processor fitted with the grater blade.

3.

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.

Notes:

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

1.

Combine romaine lettuce, tomatoes, and red onions. Place zucchini and avocado around the perimeter of the plate or bowl.

2.

Cut salmon into pieces. Top salad with salmon and crispy potatoes.

3.

Combine all dressing ingredients and blend until well incorporated. Toss with salad.

Credits

Photography by Tamara Friedman

Grilled Salmon Salad

Please log in to rate

Reviews

Subscribe
Notify of
4 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Joyce Oxfeld
Joyce Oxfeld
2 months ago

I live in a studio apartment without much space to store fresh produce.
I would appreciate ideas for salads that can use greens that keep better longer, or more help in preserving them.
I’m alone and can’t use large quantities.

Question
Mark your comment as a question
Gitty
Gitty
6 years ago

Grilled Salmon Salad Is the salmon best served warm, room tempature or cold?

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  Gitty
6 years ago

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.

Gitti Grossnass
Gitti Grossnass
2 years ago

Yum! Skipped the fried potatoes and used crushed pita chips for crunch