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Spinach with Grilled Salmon
Grilled salmon and strawberries accent our Baby Spinach, along with a Dijon vinaigrette.
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Course
Salad
Servings
4
people
Ingredients
1x
2x
3x
1
package
Fresh Express Baby Spinach
1/2
cup
walnut pieces
toasted
1
medium red onion
sliced
1
pint
strawberries
quartered
4
filets
of salmon
(6-oz)
Dressing Ingredients:
3
Tablespoon
Italian parsley
chopped
1
clove garlic
minced
3
Tablespoon
Dijon mustard
3
Tablespoon
clover honey
1
teaspoon
salt
1
teaspoon
salt
1/4
teaspoon
lemon juice
2
Tablespoon
rice vinegar
4
Tablespoon
olive oil
Instructions
Season both sides of each salmon filet with salt and pepper.
Drizzle two Tablespoon of dressing over salmon and toss to coat.
Marinate for up to two hours before grilling.
Place filets on a medium-hot grill.
After twp minutes, turn and grill two more minutes.
Turn filets and continue cooking another two minutes.
Turn once more for a combined grill time of eight minutes.
Salmon will be at medium temperature (internal temperature should be 145 degrees F)
Remove from grill and keep warm while preparing salad.
Add onions and strawberries to the dressing bowl and toss well.
Add greens and toss well to coat.
Divide salad onto four salad serving plates.
Top each with a filet of salmon.
Sprinkle toasted walnut pieces over each salad.
Serve immediately.
Dressing Instructions:
Combine all dressing ingredients except for the oil.
Whisk until well blended.
Slowly whisk in olive oil.
Refrigerate for at least 20 minutes for flavors to blend.
Keywords
Dairy Free, Entertaining, Gluten Free, Organic, Picnic & Patio, Plant-based, Protein, Salads, Seafood, Soy Free, Spinach