Grilled Salmon Salad With Vegetable and Balsamic Dressing

Submitted by lazyme

"Great salad from Bon Appetit. Time includes 2 hours for marinating. A Pacific NW favorite."

 

• Ready In: 2hrs 15mins
• Ingredients: 14
• Serves: 6

ingredients

• 295.73 ml olive oil
• 88.74 ml lime juice
• 680.38 g salmon fillets, 1-inch thick
• 3 small tomatoes, chopped
• 1 small carrot, julienned
• 1 small zucchini, julienned
• 59.14 ml Italian parsley, chopped
• 59.14 ml balsamic vinegar
• 44.37 ml green olives, pitted, sliced
• 14.79 ml basil, minced
• 14.79 ml tarragon, minced
• 14.79 ml capers
• 2365.9 ml mixed baby greens
• 2 head Belgian endive, sliced

directions

1. Mix 1/2 cup oil and lime juice in small bowl. Season to taste with salt and pepper. Place salmon in ziplock bag and pour marinade over salmon. Cover and refrigerate 2 hours, turning once.
2. Combine 3/4 cup oil, tomatoes, carrot, zucchini, parsley, vinegar, olives, basil, tarragon, and capers in bowl. Season to taste with salt and pepper. (Dressing can be prepared 2 hours ahead; cover and let stand at room temperature).
3. Prepare barbecue (medium-high heat) or preheat broiler. Grill salmon until just cooked through, about 4 minutes per side. Toss greens and endive with enough vegetable dressing to coat. Divide among 6 plates. Place salmon atop greens. Spoon additional vegetable dressing over and serve.

Reviews

[susie cooks]

This was a very refreshing salad. I cut back on the olive oil and added a little more balsamic. I love balsamic vinegar! I also love olives and capers so I knew this would be a great salad. The salmon came out perfect. The tomatoes and zucchini came from my garden. It was 100 degrees yesterday so this salad was perfect because it is light and refreshing. Thanks!