The Grilled Salmon Salad from “The Barefoot Contessa cookbook,” is a yummy starter for a summertime lunch or dinner. Moreover, it is not a bad idea at all to serve it with light meals or in outdoor activities. The main ingredient of the salad, salmon is marinated in an aromatic spice rub prior to being speedily cooked on the grill. The orange vinaigrette adds freshness to overall salad and the olive oil provides a rich and thick texture. It is better to make the fresh-tasting orange vinaigrette up to 2 hours ahead; wrapping it thoroughly and chilling it well.
Preparation Time: 35 minutes
Cooking Time: 15 minutes
Serving Size: 04 Persons
Utensils: Grill, grill proof plate, four salad plates, bowls, knife, cutting board
- Orange Vinaigrette – prepare it in advance
- 20 asparagus spears
- 4 salmon fillets - about 6 ounces
- 1/2 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 pound baby salad greens
- 1 cup kalamata olives - sliced in half
- 2 oranges - peeled and segmented
- 1 small red onion - thinly sliced
The very first thing you have to do is prepare the Orange Vinaigrette in advance and place it in the refrigerator for a few hours until it is marinated completely. Orange Vinaigrette recipe contains simple ingredients and takes very few minutes to prepare.
Once you have prepared the Orange Vinaigrette and set aside, preheat your grill.
Grab a medium steel pot, pour in some water and place it on your stove over heat. Wait for a few minutes until it boils.
While the water comes to boil, wash 20 of the fresh asparagus spears, drain and place them on a cutting board. Now, take a sharp knife and cut the ends of the asparagus spears.
Place the asparagus in the boiling water and cook them for around 25 to 30 seconds until tender. Turn off the heat of the stove and remove the pot with care.
Strain the boiled asparagus spears and place them on a plate and set aside for some time.
Place the four salmon fillets on a grill proof plate and top them with ¼ cup of olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Set the plate of salmon fillets in the preheated grill, opening with the skinless side down. Grill at least 10 minutes on each side of the salmon fillets.
At the same time as the salmon is being grilled, pick a mixing bowl and add in ½ pound of baby salad greens, 1 cup of sliced kalamata olives , 2 peeled and segmented oranges and 1 thinly sliced small red onion. Take a large fork and toss all the ingredient of the bowl to coat them properly.
Place four salad plates on a table and split the salad mixture uniformly among them. Set the salad plates aside.
When the salmon is almost grilled, grab the plate of asparagus and coat them with the remaining olive oil. Sprinkle some salt and pepper on the top for taste and thehn toss gently.
Now, place the coated asparagus spears mixture on the grill. Make sure to grill evenly, revolving the asparagus spears around the heat often with forceps, for approximately 3 to 5 minutes.
Remove the asparagus spears and salmon from the grill and divide both of them equally among the salad plates of green-mixture.
Drizzle the Orange Vinaigrette over the plates of Grilled Salmon Salad, toss gently and serve with four forks or spoons.