Healthy Grilling: Super Summer Salmon Salad

by Michele Cheplic | More from this Blogger

13 Jul 2008 10:40 AM

According to the American Heart Association, adults should be eating two servings of fish, especially oily fish that are high in omega-3 fatty-acids, such as salmon and trout, at least twice a week to maintain a healthy heart.

One of my favorite ways to prepare salmon is on the grill. I especially love wild salmon, but according to my fishmonger, the famous Copper River salmon is in short supply this year.

If you already have your grill set up for the summer season you might consider making the following recipe for a grilled salmon salad with an Asian inspired dressing. The dish is very light and extremely healthy.

If you don't have an outdoor grill you can opt to make the second recipe with calls for pan roasting the salmon. Either way you are guaranteed a delicious and nutritious summer meal.

GRILLED SALMON SALAD WITH ASIAN DRESSING

Ingredients:

3 cups mixed salad greens

3 cups baby greens

1/2 cup diced tomato

1/3 cup diced red onion

6-ounce salmon filet, grilled

Tomato wedges

Cucumber slices

Lemon slices

1/3 cup Asian Dressing (recipe follows)

Directions:

Arrange ingredients on serving platter in order listed.

Garnish with tomato, cucumber and lemon.

Serve with dressing.

Serves 4.

ASIAN DRESSING

Ingredients:

1 cup mirin (Japanese sweet wine)

1/2 cup sweet sherry

1/2 cup soy sauce

1/4 cup lemon juice

2 teaspoons red pepper flakes

Directions:

In saucepan, heat mirin and sherry on medium heat for 4 minutes.

Add remaining ingredients and continue cooking 1 more minute.

Cool.

Makes about 2 cups.

PAN ROASTED SALMON WITH BASIL AND TOMATOES

Ingredients:

2 cups fresh basil leaves, blanched

1/2 cup butter, softened

2 ripe tomatoes, seeded and diced

1 small shallot, minced

2 teaspoons lemon juice

2 tablespoons coarsely chopped fresh herbs (thyme, tarragon, Italian parsley)

1/4 cup extra virgin olive oil

1-1/2 pounds salmon, cut into 4 fillets

Salt and pepper, to taste

1 pound angel hair pasta

Directions:

Squeeze excess liquid from basil; coarsely chop. Add to food processor with butter; process until finely pureed.

Combine tomatoes, shallot, lemon juice, herbs and olive oil.

Season basil mixture, tomato mixture and salmon with salt and pepper.

Heat skillet over medium-high heat; add a little olive oil and place salmon, skin side down, in skillet.

Reduce heat slightly and cook 3 to 4 minutes per side.

While salmon is cooking, cook pasta; drain and return to pot. Add basil mixture and toss.

Place pasta on serving plates and top with salmon, and then spoon tomato mixture over salmon.

Makes 4 servings.

Related Articles:

Summer Selections: Tangy and Tropical Fruit Salsa with Grilled Chicken and Salmon

Salmon with Pineapple Orange Salsa

Get Ready to Grill

Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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