Summer Salmon Salad
Total Time
2 hours and 10 minutes
Prep Time
2 hours
Cook Time
10 minutes
Rating
5 out of 5 stars
(4)
Ingredients
6 servings
- 2 lemons, juiced
- 1/2 cup olive oil
- 4 cloves garlic, minced
- Kosher salt and freshly cracked black pepper to taste
- 1 pound salmon
- 1 lemon, juiced
- 2 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
- 1 small shallot, finely chopped
- 1/2 cup olive oil
- kosher salt and freshly cracked black pepper
- 1 cup diced peaches
- 1 cup diced nectarines
- 1 cup charred corn
- 1/2 cup diced strawberries
- 2 avocados (diced )
- 2 heads romaine lettuce (shredded )
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Preparation
Step 1
For the Salmon
Step 2
In a large zip-top bag, combine the marinade ingredients. Add the salmon, zip the top of the bag and give it a quick shake to combine. Refrigerate for at least 1 hour and up to 12.
Step 3
Preheat a cast iron pan or grill to medium high heat. Remove the salmon from the marinade and grill for 3-4 minutes skin side down, then flip and cook for an additional 3 minutes until each side is crispy, but not overcooked. Remove and set aside to rest. Remove the skin and flake the salmon before adding to the salad.
Step 4
For the Salad
Step 5
Whisk together the vinaigrette ingredients in a small bowl. Combine the shredded lettuce with ½ the vinaigrette and toss to combine.
Step 6
Combine the fruit and corn and toss with the remaining vinaigrette. Taste and adjust salt and pepper as needed
Step 7
Divide the dressed lettuce evenly amongst 6 bowls and top with a hefty portion of the diced Avocado, flaked salmon and fruit/corn mixture.
Step 8
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