Grilled Salmon Salad With Orange Basil Vinaigrette Recipes

SALMON SALAD

Steps:

• Break the salmon into very large flakes, removing any skin and bones, and place the salmon in a bowl. Add the celery, red onion, dill, capers, raspberry vinegar, olive oil, salt, and pepper. Season, to taste. Mix well and serve cold or at room temperature.

GRILLED SALMON SALAD

Steps:

• Preheat grill. Place a medium pot of water on the stove to boil. While the grill heats and the water comes to a boil, prepare the Orange Vinaigrette, and set aside until needed.
• Trim the bottoms of the asparagus and cook for 30 seconds in the boiling water. Remove from the pot to a plate.
• Place the salmon fillets on a large plate and coat with 1/4 cup olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Put the salmon fillets on the hottest part of the grill, starting with the skinless side down. Grill for about 5 to 10 minutes on each side, or until desired doneness.
• While the salmon is grilling, combine the salad greens, olives, oranges, onions, and half of the vinaigrette in a large bowl. Toss to combine. Divide the salad mixture evenly among 4 plates.
• When the salmon is nearly done, coat the asparagus with the remaining olive oil, salt, and pepper. Put the asparagus on the grill. Grill lightly, moving the spears around the heat frequently with tongs, for about 3 minutes.
• Remove the salmon and asparagus from the grill and distribute them evenly among the 4 plates on top of the greens mixture. Drizzle the remaining dressing over the salmon and serve.
• Zest the oranges with a zester or the fine side of a box grater. Finely chop the zest with a knife, then squeeze the juice out of the oranges into a small stainless steel bowl. Add the zest, shallots, brown sugar, and rice vinegar to the orange juice and whisk together. Slowly, in a steady stream, add the canola oil and extra-virgin olive oil while constantly whisking, until combined. Add the salt, pepper, and orange oil; the orange oil is strong, so just a very small amount is needed. Set the dressing aside while preparing the rest of the salad.
• *Boyajian Orange Oil is available at specialty food stores.
• Yield: 1 1/2 cups

GRILLED SALMON WITH ORZO, FETA, AND RED WINE VINAIGRETTE

Steps:

• 1. Prepare an outdoor grill for medium- high cooking over direct heat.
• 2. Meanwhile, make the orzo salad: Bring a large saucepan of salted water to a boil over high heat. Add the orzo and cook, stirring often, for about 8 minutes, or until just tender. Drain the orzo in a sieve and set aside.
• 3. In a medium bowl, whisk the vinegar, shallots, and garlic together. Gradually whisk in the olive oil. Season to taste with salt and pepper.
• 4. In a large bowl, toss the warm orzo, spinach, tomatoes, pine nuts, and basil with the vinaigrette. Season to taste with salt and pepper. Set aside at room temperature.
• 5. To cook the salmon: Coat the salmon with olive oil and season with salt and pepper. Oil the cooking grate. Place the salmon on the grill with the top right corner of each fillet facing the 2-o'clock position and cook for 4 minutes, without moving the salmon. (This will help give the salmon a good sear of nice grill marks and help it release from the grate.) Using a thin metal spatula, starting at the corner of each fillet nearest you, flip the fillets over. Grill for about 2 minutes, or until the fish is opaque with a slightly rosy center when flaked in the thickest part with the tip of a small knife. Remove from the grill.
• 6. Mound the salad in the center of a large serving platter or four dinner plates. Sprinkle with the feta cheese. Top with the salmon, sprinkle with the chives, and serve.

GRILLED SALMON SALAD WITH ORANGE-BASIL VINAIGRETTE

Steps:

• Whisk together juice concentrate, vinegar, basil and olive oil. Set aside 2 tablespoons juice concentrate mixture. Reserve remaining mixture to use as salad dressing.
• Prepare grill for direct grilling. Grill salmon, skin side up, over medium coals 5 minutes. Turn and grill 5 minutes or until fish flakes easily with fork, brushing frequently with 2 tablespoons juice concentrate mixture. Cool slightly.
• Toss together greens, strawberries and cucumber slices. Place on two serving plates.
• Remove skin from salmon. Break salmon into chunks. Arrange salmon on greens mixture. Drizzle with reserved juice concentrate mixture. Sprinkle with pepper.

GRILLED SALMON WITH CRUNCHY SWEET MUSTARD VINAIGRETTE

Steps:

• Vinaigrette:
• Whisk the vinegar, mustard, and shallot together in a medium bowl. Gradually whisk in the honey, then the oil, until the dressing is emulsified. Season to taste with salt and pepper. (The vinaigrette can be made a few hours in advance, covered, and kept refrigerated. Bring to room temperature and whisk or shake well before serving.)
• Salmon:
• 1. Heat your grill to high.
• 2. Brush the fish on both sides with oil and season with salt and pepper. Grill the salmon skin side down until the skin is lightly charred and crisp, 4 to 5 minutes. Turn the fillets over, reduce the heat to medium or move to a cooler part of the grill, and cook until just cooked through but not falling apart, 2 to 3 minutes more.
• 3. Remove the fish to serving plates or a platter and spoon a few tablespoons of vinaigrette over each fillet. Serve immediately.

GRILLED SALMON WITH CITRUS VINAIGRETTE

Steps:

• Combine garlic, lemon thyme, salt and pepper, olive oil.
• Pour over salmon.
• Grill salmon for 6 to 8 minutes on each side, or until done.
• Juice 1 of each fruit.
• Segment the remaining fruit.
• In a bowl, combine 1/4 cup fruit juice and other remaining ingredients (except citrus segments).
• Taste and adjust seasonings.
• Saute spinach with olive oil.
• Plate spinach and top with salmon.
• Drizzle with vinaigrette and top with citrus segments.