Grilled Salmon salad with Romaine and yellow beets
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.
