Grilled Salmon Salad with Strawberry Salsa
Grilled Salmon with Strawberry Salsa is the only salmon salad recipe you'll need all summer long!
Prep Time20 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Dishes
Cuisine: American
Servings: 2 Large Salads
Calories: 1020kcal
Author: Julia
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 Balsamic 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 Tbsp dijon mustard to taste
Prepare the Strawberry Vinaigrette:
Prepare the Strawberry Salsa:
Prepare the Arugula Salad:
Prepare the Grilled Salmon:
Place the salmon on a large plate, baking sheet, or in a large casserole dish. Drizzle with olive oil. Use your hands to spread the oil over the flesh so that the whole surface is coated. Stir together all of the spices (or use your favorite spice blend) and sprinkle them over the fish.
Scrape any food particles off of your grill and spray (or brush) it with oil. This ensures the fish will not stick to the grill. Preheat the grill to medium-high (about 400 to 450 degrees F), keeping the grill covered. Note: if you're using a charcoal grill, ignite the coals in a charcoal chimney starter and allow them to heat until many of the coals are white before spreading them into the grill.
Place the salmon filet on the grill skin-side down and cover the grill, leaving the fish untouched for 5 to 6 minutes. Carefully flip and cook on the other side about 2 minutes, or until grill marks appear. Note: Salmon filets that are one inch thick or less will take about 8 minutes total on the grill. Thicker filets will require 10 to 12 minutes. You can cook the salmon for less time if you want the center of the fish to be rare). Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Insert a meat thermometer into the thicket part of the filet to get an accurate read on the temperature.
Transfer the grilled salmon to a cutting board and let salmon rest for at least 10 minutes. Use a sharp knife to cut smaller fillets to serve.
Serve arugula salad with salmon and top with strawberry salsa.
Serving: 1Serving (of 2) | Calories: 1020kcal | Protein: 54g