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Grilled Salmon Salad with Strawberry Vinaigrette and Salsa Recipe

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3.9 from 8 reviews

A vibrant and healthy Grilled Salmon Salad featuring perfectly seasoned grilled salmon served over a fresh baby arugula salad, complemented with a tangy strawberry vinaigrette and a sweet-spicy strawberry salsa. This recipe balances smoky, sweet, and zesty flavors, making it a delicious and nutritious meal ideal for a light lunch or dinner.

Ingredients

Salmon and Seasoning

  • 1 pound salmon fillet
  • 2 Tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp paprika
  • ¼ teaspoon sea salt (to taste)

Strawberry Salsa

  • 6 large ripe strawberries (finely chopped)
  • 1 jalapeno (seeded and chopped)
  • 1/2 cup red onion (finely chopped)
  • 1 clove garlic (minced)
  • 2 Tbsp fresh lime juice
  • Pinch sea salt (to taste)

Arugula Salad

  • 5 ounces baby arugula
  • 1 large ripe avocado (diced)
  • 3 radishes (thinly sliced)

Strawberry Vinaigrette

  • 1/3 cup olive oil
  • ¼ cup balsamic vinegar
  • 1 Tbsp fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 3 ripe strawberries (chopped)
  • 2 Tbsp honey (to taste)
  • 1 tsp dijon mustard (to taste)

Instructions

  1. Prepare the Strawberry Vinaigrette: Add all of the vinaigrette ingredients (olive oil, balsamic vinegar, lemon juice, lemon zest, strawberries, honey, and Dijon mustard) to a blender. Blend until the mixture is smooth and well combined. Transfer the vinaigrette to a jar or sealable container and refrigerate until ready to use.
  2. Prepare the Strawberry Salsa: In a bowl, stir together the finely chopped strawberries, seeded and chopped jalapeno, finely chopped red onion, minced garlic, fresh lime juice, and a pinch of sea salt. Mix well and refrigerate until ready to serve.
  3. Prepare the Arugula Salad: In a large serving bowl, combine the baby arugula, diced avocado, and thinly sliced radishes. Toss the salad with your desired amount of strawberry vinaigrette to coat evenly. Refrigerate the salad while you prepare the salmon.
  4. Season the Salmon: Place the salmon fillet on a large plate or baking sheet. Drizzle 2 tablespoons of olive oil over the salmon and use your hands to spread the oil evenly over the surface. Combine garlic powder, onion powder, paprika, and sea salt in a small bowl, then sprinkle the seasoning mixture evenly over the salmon.
  5. Prepare the Grill: Scrape any residue from your grill grates and brush or spray them with oil to prevent the salmon from sticking. Preheat the grill to medium-high heat, approximately 400 to 450°F. If using charcoal, ignite the coals in a chimney starter and wait until they are mostly white-hot before spreading them in the grill.
  6. Grill the Salmon: Place the salmon skin-side down on the preheated grill. Cover the grill and cook undisturbed for 5 to 6 minutes. Flip the salmon carefully and grill the other side for about 2 minutes, or until grill marks appear. Total cooking time should be about 8 minutes for fillets 1 inch thick or less; thicker fillets may require 10 to 12 minutes. Cook to an internal temperature of 145°F for fully cooked fish, using a meat thermometer to check.
  7. Rest and Slice the Salmon: Transfer the grilled salmon to a cutting board and let it rest for at least 10 minutes. After resting, slice the salmon into smaller fillets for serving.
  8. Serve: Plate the arugula salad topped with your freshly grilled salmon. Spoon the strawberry salsa over the top to add a refreshing and zesty finish.

Notes

  • Make sure to oil your grill grates well to prevent the salmon from sticking.
  • Resting the salmon after grilling helps retain its juices and makes slicing easier.
  • The strawberry vinaigrette and salsa can be made ahead of time and refrigerated.
  • Check the salmon’s internal temperature with a meat thermometer to avoid overcooking.
  • If you prefer less heat, reduce or omit the jalapeno in the salsa.

Find it online: https://marthatasty.com/grilled-salmon-salad-with-strawberry-vinaigrette-and-salsa-recipe/