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.
- 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
- Turn on the oven grill.
- 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.
- Meanwhile, wash and drain the greens and watercress. Place in a large mixing bowl. Set side.
- 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.
- 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.