Grilled Salmon Salad
Grilled Salmon Salad tossed with honey lemon vinaigrette is served over a bed of tender sweet kale. An easy to make and assemble in advance heart-healthy meal!
Servings: 4 servings
Calories: 574kcal
Ingredients
- 4 (6 ounce) Alaskan salmon filets
- 3 Tbsp. olive oil
- Kosher salt
- 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 Recipe
- 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
- ⅛ tsp. fresh ground pepper
- Zest of 1 lemon
Instructions
- To make the honey lemon vinaigrette, whisk together olive oil, apple cider vinegar, Dijon mustard, lemon juice, lemon zest, honey, salt and pepper in a small bowl; set aside.
- To prepare kale, wash, dry and remove stems. Slice kale into thin strips and place into large bowl. Add crushed croutons, Parmesan cheese, pecans, crushed red pepper, season with salt and pepper. Toss with desired amount of vinaigrette and set aside.
- Bring the salmon to room temperature 10 minutes before cooking. Season salmon with dash of salt and drizzle with olive oil.
- Preheat grill to medium-high.
- Lightly oil grill grate. Place salmon on the preheated grill, and cook salmon skinless side down (if applicable) for approximately grill for 3 to 4 minutes on each side or until fish flakes with a fork. Remove from grill and let rest for 5 minutes.
- Plate dressed kale salad and top with piece of salmon.