Description
This beautiful salad is delicious and nutritious, too! Grilled salmon is combined with fresh spinach, red bell pepper, fresh mushrooms, and fresh strawberries. Garnished with chopped pecans and a bit of crumbled bacon–leave out the bacon, if you must. I justify it because there is no added sugar in the vinaigrette.
Ingredients
- 4 tablespoons extra-virgin olive oil
- 4 tablespoons high-quality balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and ground black pepper to taste
- 1 pound salmon filets, with skin
- salt and pepper to taste
- 1 (5 ounce) package fresh baby spinach
- 1 medium red bell pepper, chopped
- 8 medium fresh mushrooms, sliced
- 16 large fresh strawberries, sliced
- 4 tablespoons chopped pecans
- 4 slices cooked bacon, crumbled
Instructions
- Combine olive oil
- balsamic vinegar
- Dijon mustard
- salt
- and pepper in a small bowl for the vinaigrette. Stir briskly to combine.
- Brush salmon with 1 teaspoon of the vinaigrette on the cut side
- and season with salt and pepper. Reserve the remaining vinaigrette.
- Clean the grates of an outdoor grill and preheat to 375 degrees F (190 degrees C).
- Place the salmon on a grilling mat or fish grill basket on the hot grill
- skin side down. Grill for about 10 minutes. Using a turner
- carefully flip the salmon
- or turn the grill basket
- and cook for 4 to 5 minutes more. Salmon should flake easily with a fork when done. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer salmon to a plate
- tent with foil
- and allow to rest while preparing the salad.
- Combine spinach
- red bell pepper
- mushrooms
- strawberries
- and reserved vinaigrette in a large bowl. Toss to combine. Remove skin from salmon and flake.
- Divide salad among individual plates
- top with flaked salmon
- and garnish with chopped pecans and crumbled bacon.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Servings: 4