Description
This Grilled Salmon Salad combines perfectly grilled Alaskan salmon fillets with a vibrant kale salad tossed in a zesty lemon vinaigrette. Featuring crunchy pecans, Parmesan cheese, and croutons, this refreshing and wholesome dish is perfect for a healthy lunch or light dinner that bursts with flavor and texture.
Ingredients
Scale
Salmon and Seasoning
- 4 (6 ounce) Alaskan salmon filets
- 3 Tbsp. olive oil
- Kosher salt, to taste
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
Vinaigrette Dressing
- 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 Vinaigrette: In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, fresh squeezed lemon juice, lemon zest, honey, salt, and fresh ground pepper until well combined and emulsified. Set aside to let the flavors meld while preparing the rest of the salad.
- Make the Kale Salad: Wash and dry the kale thoroughly, then remove 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 with salt and pepper to taste, then toss the salad with the prepared vinaigrette to evenly coat. Set aside to allow the flavors to blend.
- Prepare the Salmon: Bring the salmon fillets to room temperature for about 10 minutes. Pat dry with paper towels if needed to ensure crisp grilling. Season each fillet lightly with kosher salt and drizzle with olive oil, coating evenly to promote a nice sear on the grill.
- Grill the Salmon: Preheat your grill to medium-high heat and lightly oil the grates to prevent sticking. Place the salmon fillets skinless side down (if applicable) on the grill. Grill for 3 to 4 minutes per side, or until the fish is opaque, has clear grill marks, and flakes easily with a fork. Remove from the grill and let rest for 5 minutes to retain moisture.
- Assemble and Serve: Portion the dressed kale salad onto plates or bowls. Top each serving with a grilled salmon fillet. Serve immediately, enjoying the harmony of juicy, smoky salmon paired with the crisp, tangy kale salad.
Notes
- Bringing the salmon to room temperature before grilling helps ensure even cooking.
- Removing kale stems and shredding kale finely makes the salad easier to eat and enhances texture.
- Letting the salad sit briefly after tossing with vinaigrette allows flavors to meld.
- If you prefer, salmon can be grilled with skin on for additional flavor and crispiness.
- Adjust crushed red pepper to control the salad’s spiciness according to your preference.
