Description
This grilled salmon salad features smoky fish, crisp greens, and a tangy dressing, perfect for a light lunch or dinner.
Ingredients
Scale
- 2 salmon fillets
- 6 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup non-alcoholic ale
- 1/4 cup olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
- 1 lemon, for garnish
Instructions
- Preheat the grill to medium-high heat. Pat the salmon dry with paper towels. Season both sides of the fillets with salt, pepper, and garlic powder. Let the salmon sit at room temperature for 5 minutes while you prep the salad.
- In a large bowl, combine the mixed greens, halved cherry tomatoes, and thinly sliced red onion. Toss gently so the greens stay crisp. In a small bowl, whisk together the non-alcoholic ale, olive oil, a pinch of salt, and a pinch of pepper to make the dressing.
- Place the salmon fillets on the grill, skin-side down if they have skin. Grill for about 4–5 minutes per side, until the salmon flakes easily and reaches your preferred doneness (about 125–135°F for medium).
- Remove the salmon from the grill and let it rest for 3–4 minutes. Flake the salmon into large pieces and add them gently on top of the salad. Drizzle the ale-olive oil dressing over the salad. Sprinkle grated Parmesan cheese over everything and serve with lemon wedges for squeezing.
Notes
Serve immediately while the salmon is still slightly warm for the best contrast in textures. Pair with crusty bread or a light soup.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 4g
- Sodium: 700mg
- Fat: 53g
- Saturated Fat: 9g
- Unsaturated Fat: 30g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2.5g
- Protein: 39g
- Cholesterol: 75mg