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Grilled Salmon Salad

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Grilled Salmon Salad

Grilled Salmon Salad

S. Wongkaew

This grilled salmon salad is one of those "emergency" recipes that I often turn to when I need something easy yet impressive to prepare.

I usually cut the salmon into large chunks, lightly toss them in oil and then grill them for about 10 minutes. I always let the salmon cool before adding it to the salad so the leaves don't wilt from the heat.

The salad is a combination of mixed greens and peppery watercress. All this is drizzled with my favorite Japanese-inspired dressing -- a mixture of light soy sauce, lemon juice and finely grated onion and ginger.

Ingredients:

  • Salmon filets for 2
  • Olive oil for drizzling
  • Mixed greens for 2, washed
  • 1 cup of watercress, washed
  • 1/4 cup of light soy sauce
  • Juice from 1/2 a lemon
  • 4cm piece of ginger, finely grated
  • 1/4 white onion, finely grated

Preparation:

  1. Turn on the oven grill.
  2. Cut the salmon into large bite-sized chunks. Drizzle with a little olive oil and stir. Place in a baking tray and spread out so that each piece cooks evenly. Grill for 10 minutes, or until desired doneness.
  3. Meanwhile, wash and drain the greens and watercress. Place in a large mixing bowl. Set side.
  4. Now for the dressing. In a small bowl, combine the soy sauce and fresh lemon juice. Add the grated onion and grated ginger. Stir quickly with a fork. Taste the dressing. Add a little more lemon juice if you need to. Set aside.
  5. Remove the salmon from the grill and place chunks on a plate to cool. Once cooled, add salmon to the greens. Pour on a little dressing and stir the ingredients. Serve with a little dressing on the side.

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