Zesty Grilled Salmon Salad with Fresh Vegetables and Balsamic Vinaigrette
Elevate your mealtime with this Zesty Grilled Salmon Salad, a vibrant mix of fresh vegetables, omega-rich salmon, and a tangy balsamic vinaigrette. Perfect for a wholesome lunch or a light dinner, this dish combines the smokiness of grilled salmon with the crunch and color of mixed greens, tomatoes, and julienned veggies. Topped with a rich dressing loaded with herbs, this salad is a celebration of flavors and textures that will impress your family and friends. Whether you're hosting a summer barbecue or enjoying a quiet night in, this recipe is sure to be a hit!
6
Servings
473
Calories
14
Ingredients
Ingredients
Olive Oil
1 1/4 cups (divided)
Lime Juice
6 tablespoons (freshly squeezed)
Salmon Fillets
24 ounces (1-inch thick)
Tomatoes
3 small (chopped)
Carrot
1 small (julienned)
Zucchini
1 small (julienned)
Italian Parsley
1/4 cup (chopped)
Balsamic Vinegar
1/4 cup (preferably high-quality)
Green Olives
3 tablespoons (pitted and sliced)
Basil
1 tablespoon (minced)
Tarragon
1 tablespoon (minced)
Capers
1 tablespoon (rinsed)
Mixed Baby Greens
10 cups (washed)
Belgian Endive
2 heads (sliced)
Instructions
1
In a small bowl, combine 1/2 cup of olive oil and lime juice. Season with salt and pepper to taste.
2
Place the salmon fillets in a ziplock bag and pour the marinade over them. Seal the bag, making sure to remove excess air, and refrigerate for 2 hours, turning the bag halfway through to ensure even marinating.
3
While the salmon marinates, prepare the salad dressing by mixing together 3/4 cup olive oil, chopped tomatoes, julienned carrot and zucchini, chopped parsley, balsamic vinegar, sliced green olives, minced basil, tarragon, and capers in a large bowl. Season with salt and pepper to taste. This dressing can be prepared up to 2 hours in advance; just cover and let it sit at room temperature.
4
Preheat your barbecue grill to medium-high heat, or set the broiler in your oven. Once hot, grill the salmon fillets for approximately 4 minutes on each side, or until just cooked through and flaky.
5
In a large bowl, toss the mixed baby greens and sliced Belgian endive with enough of the prepared vegetable dressing to coat the leaves lightly.
6
To serve, divide the dressed greens among six plates. Top each salad with a grilled salmon fillet and drizzle additional vegetable dressing over the top. Enjoy your fresh and flavorful grilled salmon salad!
Nutrition Information
40g
Fat
16g
Carbs
27g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Zesty Grilled Salmon Salad with Fresh Vegetables and Balsamic Vinaigrette.
How many servings does this salmon salad recipe provide?
This recipe makes 6 servings.
How long should the salmon be marinated?
The salmon should be refrigerated for 2 hours, turning the bag halfway through.
What are the primary ingredients in the salmon marinade?
The marinade consists of 1/2 cup of olive oil, freshly squeezed lime juice, salt, and pepper.
What vegetables are included in the balsamic vinaigrette dressing?
The dressing includes chopped tomatoes, julienned carrot, julienned zucchini, and sliced green olives.
How long do you cook the salmon on the grill?
Grill the salmon for approximately 4 minutes on each side until flaky.
Can I use an oven if I don't have a barbecue grill?
Yes, you can use the broiler in your oven as an alternative to the grill.
What is the calorie count for one serving of this salad?
One serving contains 473 calories.
How much protein is in each serving?
Each serving provides 27g of protein.
What is the fat content per serving?
There are 40g of fat per serving.
How many carbohydrates are in this recipe?
There are 16g of carbohydrates per serving.
What type of greens are used for the base of the salad?
The salad uses 10 cups of washed mixed baby greens and 2 heads of sliced Belgian endive.
Can the vegetable dressing be prepared in advance?
Yes, the dressing can be prepared up to 2 hours in advance and kept at room temperature.
How thick should the salmon fillets be?
The recipe recommends using 1-inch thick salmon fillets.
What herbs are required for this recipe?
The recipe calls for chopped Italian parsley, minced basil, and minced tarragon.
What type of vinegar is best for this salad?
Preferably a high-quality balsamic vinegar.
How much total olive oil is needed?
A total of 1 1/4 cups of olive oil is used, divided between the marinade and the dressing.
Are there any salty additions to the dressing?
Yes, the dressing contains pitted and sliced green olives and rinsed capers.
Is this salad considered a healthy meal option?
Yes, it is tagged as a healthy recipe, omega-3 rich, and features many fresh vegetables.
How should the Belgian endive be prepared?
The two heads of Belgian endive should be sliced before being tossed with the greens.
What is the total number of ingredients used?
There are 14 ingredients in this recipe.
Should the capers be prepared in any specific way?
The capers should be rinsed before being added to the dressing.
What temperature should the grill be set to?
The barbecue grill should be preheated to medium-high heat.
How do you assemble the final plate?
Divide the dressed greens among plates, top each with a grilled salmon fillet, and drizzle more dressing over the top.
What makes this dish a good summer meal?
Its use of fresh vegetables, light dressing, and grilled salmon make it an ideal summer dish.
What are the dimensions for the vegetable prep?
The carrot and zucchini should be julienned, and the tomatoes should be chopped small.
Is this a quick meal to prepare?
While it requires 2 hours for marinating, the actual cooking time is fast, making it a quick meal once prepped.
What kind of lime juice should be used?
The recipe specifies using freshly squeezed lime juice.
Is there any fiber or sugar information available?
No, the fiber and sugar content are not specified in this recipe data.
What are the common tags for this recipe?
Common tags include salad, grilled salmon, healthy recipe, quick meal, balsamic dressing, and omega-3.