Grilled Salmon salad with Romaine and yellow beets

This simple grilled salmon salad with romaine lettuce and yellow beets is fresh, light  and super easy to make. When your local market is running a ridiculously amazing sockeye salmon deal you tell yourself its time for an upgrade! The deal was too good to pass on, hence the inspiration for a quick salad.

With the deal they had going my main goal was to stock up,  deals like this are rare. My thoughts when I left work?

” They better not be sold out! ”

Lucky for me, they had some left. So while I seasoned some for this quick salad, the rest was sliced and frozen for future use. Why on earth will I freeze all and not experience the premium quality of wild caught sockeye salmon eh?

Refrain from doing too much with this beauty. Sometimes we tend to over do it. I kept things really simple with just some kosher salt, Tuscan herb olive oil and  some black pepper. Its flavor is too good to overshadow with so many unnecessary spices or what not.

So all I did was let it marinade for a few minutes and it was off to the grill pan. The pieces were about half inch thick so it cooked in little to no time.  A couple of minutes on each side and it was good to go. That being said “mis en place” is critically, unless you want your salmon all dried out because you are rushing to build the salad, whip up the vinaigrette, set the table and everything else. So build your salad and make your vinaigrette before grilling.

Decided to go for yellow beets not just for the nutritional value and beautiful color but as silly as it sounds, I wasn’t ready for stained red hands! They actually seem a little easier to peel too. Made thin shavings of the beets which also added a nice crunch to the salad. Not quite sure if it was my lucky day for fresh finds but the head of romaine lettuce was ginormous and super crisp. Just what I was on the hunt for. Also added some sweet grape tomatoes and pitted kalamata olives ( Sockeye got me thinking outside the box)

A simple vinaigrette using two of my favorites, Persian lime olive oil and honey ginger balsamic worked perfectly with this salad. You are obviously not tied to this, so feel free to try with your favorite salad dressing.

So here is to simple grilled salmon salad with romaine and yellow beets that might just safe your work week!

Grilled Salmon salad with Romaine and yellow beets

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings 2 people

Ingredients

  

For the Salmon

• 1/2 lb Sockeye salmon sliced about 1/2 inch thick
• ~ 1 Tbsp Tuscan Olive oil
• 1/4 tsp Kosher salt

For the Salad

• 1 medium yellow beet peeled and shaved into thin slices
• 2 large romaine lettuce leaves roughly sliced
• 1/2 cup grape tomatoes sliced in halves
• 1/4 cup kalamata olives (optional)

Honey ginger balsamic vinaigrette

• 1/2 Tbsp shallots finely diced
• 1 Tbsp minced parsley packed
• 1 Tbsp Honey ginger balsamic
• 3 Tbsp Persian lime olive oil
• 1 tsp lemon juice
• salt/pepper taste

Instructions

 

• Season salmon with salt and completely coat pieces with olive oil. Set aside.
• Build salad, starting with lettuce, then top with beets , tomatoes and olive.
• Combine all vinaigrette ingredients in a bowl and whisk. Refrigerate salad and vinaigrette while you grill salmon.
• Preheat grill pan over medium heat, drizzle some oil and grill salmon on each side for about two minutes. Remove from heat
• Top salad with grilled salmon, spoon vinaigrette over salad and serve.

Notes

 

Olives can be substituted with capers.