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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!
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
1 tablespoon paprika
2-3 tablespoons Bartenura Olive Oil
2 teaspoons Gefen Honey
1 teaspoon brown sugar
1 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
1 large potato
oil, for frying
1 cup mayonnaise
2 cloves garlic or 2 cubes Gefen Frozen Garlic
1/4 cup sugar
1 tablespoon oil
2 teaspoons lemon juice
1 teaspoon parsley or 2 cubes Dorot Gardens Frozen Parsley
1/4 teaspoon basil
Preheat oven to broil on high heat.
Place salmon fillets in a pan. Squeeze lemon juice over salmon.
Add the spices and rub them in with the olive oil. Drizzle honey and brown sugar over salmon.
Broil salmon for 15 minutes. When ready, salmon should have a nice charcoal blackened look.
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.
Prepare the potato topping: Peel potato. Grate potato using a grater or food processor fitted with the grater blade.
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.
Combine romaine lettuce, tomatoes, and red onions. Place zucchini and avocado around the perimeter of the plate or bowl.
Cut salmon into pieces. Top salad with salmon and crispy potatoes.
Combine all dressing ingredients and blend until well incorporated. Toss with salad.
Photography by Tamara Friedman
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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.
Grilled Salmon Salad Is the salmon best served warm, room tempature or cold?
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.
Yum! Skipped the fried potatoes and used crushed pita chips for crunch