Description
This Grilled Salmon Salad combines tender, perfectly grilled Alaskan salmon with a vibrant kale salad tossed in a zesty honey lemon vinaigrette. With crunchy pecans, tangy Parmesan, and flavorful crushed red pepper, this nutritious and colorful dish is ideal for a wholesome, satisfying meal in just 35 minutes.
Ingredients
Scale
Salmon
- 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
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 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 preparing other components.
- Prepare the Kale Salad: Wash and dry the kale thoroughly, removing tough stems. Slice the kale into thin strips and place in a large bowl. Add crushed croutons, shredded Parmesan, chopped pecans, and crushed red pepper. Season with salt and pepper to taste, then toss with your desired amount of vinaigrette until evenly coated. Set aside.
- Prepare the Salmon: Bring salmon fillets to room temperature for about 10 minutes before cooking. Pat dry with paper towels if needed. Season each fillet lightly with kosher salt and drizzle evenly with olive oil to promote a crisp, flavorful grilled finish.
- Grill the Salmon: Preheat the grill to medium-high heat and lightly oil the grill grates to prevent sticking. Place the salmon fillets skinless side down if applicable. Grill for 3 to 4 minutes on each side, or until the fish is opaque throughout and flakes easily with a fork. Remove from the grill and let rest for 5 minutes to retain juices.
- Assemble the Salad: Divide the dressed kale salad onto serving plates or bowls. Top each serving with a grilled salmon fillet. Serve immediately to enjoy the combination of vibrant flavors and crunchy textures.
Notes
- Allowing the salmon to rest after grilling helps keep it moist and juicy.
- Adjust the amount of crushed red pepper according to your spice preference.
- For extra flavor, consider adding sliced avocado or cherry tomatoes to the salad.
- To keep the salad crisp, dress it just before serving if not eating immediately.
- If grilling indoors, a grill pan or skillet can be used with similar times and temperatures.
