Grilled Salmon Salad Caprese
By Sue Lau | Palatable Pastime
Welcome to #CookoutWeek again where the Pintertest Kitchen has put together a group of hungry bloggers sharing their favorite grilling and cookout recipes all week long. There is also a giveaway still going on which you can read about here.
Today I put together one of my favorite grilled salmon salad recipes, which is Caprese, and includes a delicious basil pesto dressing that besides being used on salad, can also be used as a baste for grilled vegetables (as I will show you tomorrow).
I know much of my favorite barbecue includes pork, as I am a bit of a fan of ribs, pulled pork sandwiches and the like. And many times that gets put on a plate with sweet and saucy baked beans and potato salad, among others. But this is a way to enjoy grilling outdoors without packing on calories excessively (and good thing too, since many times I like to grill day in and day out when the weather is agreeable!)
Another benefit of this recipe is that it can also be made indoors, if you use the cooking instructions for my Easy Lemon Parmesan Baked Salmon– you can use the parm topping on that or keep it simple as I have here (since the dressing does pack a lot of flavor).
I hope you are enjoying the week, and join me again tomorrow for my Basil Pesto Grilled Corn. I made that the same day as this fish and it was a great side. In Ohio we are blessed with an abundance of summer sweet corn so we have that often.
Join me each day so you don’t miss a bite!
Grilled Salmon Salad
- 1 pound boneless salmon fillets, cut into portions
- fish seasoning: garlic salt, black pepper, lemon juice, olive oil
- 4 cups chopped lettuce
- 1 cup halved cherry tomatoes
- 1 cup Perline Mozzarella cheese
- 1/4 cup toasted pine nuts
- 3 tablespoons chiffonade of fresh basil leaves
- Pesto Dressing:
- 1/4 cup basil pesto
- 1 teaspoon grated lemon zest
- 1/4 cup white balsamic vinegar
- 2 tablespoons extra virgin olive oil
- Heat grill for fish.
- Whisk together the pesto dressing.
- Season fish with garlic salt, black pepper, and a drizzle each of lemon and olive oil.
- Grill fish skin side down over moderate heat until skin is charred and fish is cooked medium-rare, about 125°F., or to desired doneness, remembering fish will continue cooking as it rests on the plate about 5°.
- Plate fish on lettuces with sliced tomatoes, perline mozzarella, a sprinkling of pine nuts and chiffonade of fresh basil, and dressing.
From the kitchen of palatablepastime.com