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Grilled Salmon Salad
Juicy, Light, Delicious
12 oz fresh coho salmon
6 cups romaine lettuce
3 cups spinach
1 1/2 cups matchstick carrots
1 1/2 cups broccoli slaw
3 1in x 1in cheese cubes
1/2 cup diced vidalia onion
12 cruton pieces
3 tablespoons almonds
3/4 cups diced tomatoe
1/2 cucumber

 

1. Thaw salmon and let reach room temperature.
2. Make 2-3 slashes in each side of the fish to speed up cooking.
3. Season salmon.[NO SALT]
4. Turn the grill on 5-10 min before you start cooking.
5. Brush both sides of salmon with olive oil so it will not stick. DO NOT BRUSH GRILL WITH OIL!!
6. Place salmon on grill and cook on each side until there are visible bar marks.
7. While salmon cooks make salads.
8. To make salads place 2 cups of lettuce in a bowl along with 1 cup of spinach.
9. Add 1/2 cup of carrots and broccoli slaw.
10. Grate each cheese cube individually. 1 cube per salad.
11. Put onions, 1 tablespoon of almonds, and 4 cruton pieces in each salad.
12. Add cucumber and tomatoe last.
13. Mix all salad ingredients together.
14. Use the same steps to make as many salads as you need.
15. Make sure to check the salmon while you make the salads.
16. The salmon is done when it flakes and each side has visible bars.
17. Take salads out of the fridge and place 4 oz of salmon on each salad.
18. Break up salmon into small pieces and mix in salad.[optional]
19. Serves 3.

Preparation Time: 15 Min Serves: 3
Recipe Origin: United States
Submitted by:
Sarah
Florida
United States
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