Wild Salmon Salad Monterey
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes
Ingredients
- 4 Vital Choice wild Alaskan salmon fillets (6 ounces each)
- 3 1/2 tablespoons Vital Choice extra virgin olive oil, divided
- Sea salt and organic black pepper
- 1 1/2 tablespoons lemon juice
- 1 1/2 teaspoons snipped chives
- 1 teaspoon honey
- 1/2 teaspoon Dijon-style mustard
- 1 package ready-to-eat salad greens (10 ounces)
- 1 cup red seedless grapes, halved
- 1/4 to 1/3 cup walnuts, toasted and chopped
- Lemon wedges, for garnish
Instructions
- Make dressing: Combine 1 1/2 tablespoons olive oil, lemon juice, chives, honey and mustard in a shaker jar. Cover and shake well.
- Preheat broiler or grill to medium-high heat.
- Brush both sides of salmon with oil. Place salmon on an oil-coated broiling pan or well-oiled grill. Cook salmon 4 inches from heat for 6 to 8 minutes, turning once during cooking. Season with salt and pepper after turning. Cook just until fish is opaque throughout.
- In large bowl, toss together salad greens, grapes and half of toasted walnuts.
- Spoon salad mixture onto four dinner plates. Place one piece of salmon over each salad. Shake dressing; drizzle over each salad. Sprinkle salads with reserved walnuts. Garnish with fresh chives, grape clusters and/or lemon slices as desired. Serve immediately.