Description
This Grilled Salmon Salad combines perfectly grilled Alaskan salmon fillets with a fresh kale salad dressed in a bright and tangy honey lemon vinaigrette. Enhanced with crunchy pecans, Parmesan cheese, and croutons, this dish is a harmonious blend of textures and flavors, perfect for a wholesome and satisfying meal in just 35 minutes.
Ingredients
Scale
Salmon
- 4 (6 ounce) Alaskan salmon filets
- 3 Tbsp. olive oil
- Kosher salt, to taste
Kale Salad
- 6 cups shredded kale (stems removed)
- ½ cup shredded Parmesan cheese
- 1 cup pecans, chopped
- 2 cups croutons, crushed
- 2 tsp. crushed red pepper
- Salt and pepper, to taste
Honey Lemon Vinaigrette
- ¼ cup extra virgin olive oil
- ¼ cup apple cider vinegar
- 1 tsp. Dijon mustard
- 3 Tbsp. fresh squeezed lemon juice
- 1 Tbsp. honey
- ½ tsp. salt
- â…› tsp. fresh ground pepper
- Zest of 1 lemon
Instructions
- Prepare the Honey Lemon Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, lemon juice, lemon zest, honey, salt, and pepper until well combined and emulsified. Set aside to allow flavors to meld while you prepare the rest of the salad.
- Prepare the Kale Salad: Wash and thoroughly dry the kale, then remove the tough stems. Slice the kale into thin strips and place it in a large bowl. Add the crushed croutons, shredded Parmesan cheese, chopped pecans, and crushed red pepper. Season the mixture with salt and pepper to taste. Toss everything with your desired amount of the vinaigrette until the leaves and toppings are evenly coated. Set aside to let the flavors develop.
- Prepare the Salmon: Allow the salmon fillets to come to room temperature for about 10 minutes before cooking. Pat them dry with paper towels if necessary. Season each fillet lightly with kosher salt and drizzle evenly with olive oil, which will help achieve a crispy, flavorful grilled finish.
- Grill the Salmon: Preheat your grill to medium-high heat and lightly oil the grill grates to prevent sticking. Place the salmon fillets skinless side down if applicable and grill for approximately 3 to 4 minutes on each side or until the fish turns opaque and flakes easily with a fork. Remove from the grill and let rest for 5 minutes to retain its juices and enhance texture.
- Assemble the Salad: Plate a generous portion of the dressed kale salad onto each plate or bowl. Top each with a freshly grilled salmon fillet. Serve immediately to enjoy the vibrant flavors and satisfying textures.
Notes
- Bringing salmon to room temperature before cooking ensures even cooking throughout.
- Oiling the grill grates helps prevent the salmon from sticking and tearing.
- Letting the salmon rest after grilling retains juices, keeping it moist and tender.
- You can adjust the amount of crushed red pepper to control the salad’s spiciness.
- For a gluten-free option, substitute croutons with toasted nuts or gluten-free crackers.
- To save time, prepare the vinaigrette and kale salad ahead of time and store them separately until serving.
