Simply Elegant Grilled Salmon And Romaine Salad Recipe
Ingredients
| Parsley | 2 Cup (16 tbs), lightly packed (Dressing) | |
| Orange juice | 1/4 Cup (16 tbs) (Dressing) | |
| Olive oil | 2 Tablespoon (Dressing) | |
| Red wine vinegar | 2 Tablespoon (Dressing) | |
| Dijon Mustard | 1 Tablespoon (Dressing) | |
| Salt | 1/2 Teaspoon (Dressing) | |
| Pepper | 1/2 Teaspoon (Dressing) | |
| Garlic | 1 Clove (5gm), minced (Dressing) | |
| Orange zest | 1 Teaspoon, grated (Dressing) | |
| 1 salmon fillet, unskinned | ||
| Torn romaine lettuce | 8 Cup (16 tbs) (Salad) | |
| Cherry tomatoes | 2 Cup (16 tbs), halved (Salad) | |
| Half medium seedless cucumber | ||
Directions
1. Dressing: In a food processor, combine parsley, orange juice, oil, vinegar, mustard, salt and pepper; process until parsley is very finely chopped. Transfer to a glass bowl. Stir in garlic and orange zest. Arrange salmon fillet in shallow baking dish; spread with 1/4 cup (50 mL) of the dressing. Let marinate at room temperature for 15 minutes, turning occasionally.
2. Place salmon skin-side down on greased grill over medium-high heat; cook, turning once halfway through, for 10 minutes per inch (2.5 cm) thickness or until fish flakes when tested with fork and flesh is opaque. Remove and let stand for 5 minutes. Remove skin; cut into 4 portions.
3. In a large bowl, combine romaine, cherry tomatoes and cucumber. Pour over remaining dressing; toss to coat lightly. Divide salad among serving plates; top with salmon.
2. Place salmon skin-side down on greased grill over medium-high heat; cook, turning once halfway through, for 10 minutes per inch (2.5 cm) thickness or until fish flakes when tested with fork and flesh is opaque. Remove and let stand for 5 minutes. Remove skin; cut into 4 portions.
3. In a large bowl, combine romaine, cherry tomatoes and cucumber. Pour over remaining dressing; toss to coat lightly. Divide salad among serving plates; top with salmon.
Chef
