Sides
Grilled Salmon and Vegetable Salad
Makes 4 servings
Grilled Salmon and Vegetable Salad
Makes 4 servings
Calories 230 (40% from fat) carb.8g pro. 26g fat 10g sat. fat 2g chol. 65mg sod. 330mg calc. 132mg fiber 2g
Ingredients
- 1 pound salmon
- 5 tablespoons extra virgin olive oil, divided
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 8 ounces asparagus
- 1 cup halved cherry tomatoes
- 5 ounces mixed greens (about 4 cups)
Dijon Vinaigrette:
- ¼ cup balsamic vinegar
- 1 tablespoon Dijon-style mustard
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ⅛ teaspoon dried basil
- 1 clove garlic, finely chopped
- ½ cup extra virgin olive oil
Preparation
- Preheat one side of the Cuisinart® 50/50 Grill, fitted with the grill plates, to high and one side to medium.*In a baking pan, coat the salmon fillet with 3 tablespoons of olive oil and ¼ teaspoon each of the salt and pepper. Reserve. In a small bowl, toss the cherry tomatoes with1 tablespoon of the oil and a pinch each of the salt and pepper. Reserve.
- In an additional pan, toss the asparagus with the remaining tablespoon of oil and the salt and pepper. Reserve.
- Once the grill has been preheated, evenly distribute asparagus on the high side of the grill and the tomatoes on the medium side. Grill the asparagus for about 3 minutes per side, flipping half way through cooking. Grill the tomatoes for about 6 minutes, flipping halfway through as well. Reserve.
- Once the asparagus has been taken off the grill, place the salmon on the high side. Grill for about 6 to 8 minutes, flipping half way through cooking time, depending on the thickness of the fish, and desired doneness. Serve over mixed greens. Pair with Dijon vinaigrette (recipe follows). In a small bowl, whisk the vinegar, mustard, salt, pepper, basil and garlic until combined. Slowly, while continuously whisking, add the olive oil. Taste and adjust seasonings as needed.
