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Fast & Easy Dinner: Grilled-Salmon Salad

Fast & Easy Dinner: Grilled-Salmon Salad

During the Summer, I try to consume as many dinner salads as possible. This grilled salmon salad, from the wonderful minds of, is healthy yet filling. The salmon is marinated in a fragrant spice rub before being quickly cooked on the grill. A tomato vinaigrette adds freshness while goat cheese provides a creamy texture. Pine nuts and green onions are a necessary crunch that balance out the buttery texture of the salmon. For the simple yet scrumptious recipe,


Grilled-Salmon Salad

Grilled-Salmon Salad

Grilled-Salmon Salad


  1. 1 1/2 pounds boned, skinned salmon fillet, cut into 4 equal pieces
  2. 3 tablespoons light-brown sugar
  3. 1 tablespoon ground cumin
  4. 1 teaspoon chili powder
  5. About 1 teaspoon salt
  6. About 1 teaspoon black pepper
  7. 8 ounces salad mix, rinsed and crisped
  8. Tomato vinaigrette, recipe below
  9. 4 ounces fresh chèvre (goat) cheese, crumbled
  10. 1/4 cup minced green onions (white and pale green parts only)
  11. 1/4 cup pine nuts
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  1. Rinse salmon and pat dry.
  2. In a bowl, mix brown sugar, cumin, chili powder, and 1 teaspoon each salt and pepper. Place salmon in bowl and rub pieces all over with spice mixture.
  3. Cover and chill for 30 minutes.
  4. Meanwhile make the tomato vinaigrette.
  5. Lay salmon on a barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook, turning once, until a thermometer inserted in center of thickest part reads 140°, 6 to 8 minutes total.
  6. Meanwhile, divide salad mix equally among four plates. Place a piece of salmon on each mound of greens.
  7. Drizzle salads equally with tomato vinaigrette and sprinkle evenly with goat cheese, green onions, and pine nuts. Add salt and pepper to taste.

Serves 4.

Tomato Vinaigrette

1 cup diced firm-ripe tomatoes (about 8 oz.)
1/4 cup red wine vinegar
2 tablespoons extra-virgin olive oil
1 tablespoon minced shallot
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon black pepper

In a bowl, combine tomatoes, vinegar, oil, shallot, mustard, salt, and pepper. Mix well.

Makes 1 cup.

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