Summer Grilled Salmon Salad

Romaine heart and radicchio with fresh herbs, radishes, peas, asparagus, red onion and salmon with buttermilk dressing

By: Joe Gurner, Signature Chef

Prep Time: 10 to 15 minutes
Cook Time: 6 to 10 minutes

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

Buttermilk Vinaigrette:
½ cup buttermilk
1/3 cup creme fraiche
1 Tablespoon and 1 teaspoon champagne vinegar
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 Tablespoon and 1 teaspoon olive oil

Grilled Wild Salmon:
10 ounces raw wild salmon fillet
2 teaspoons extra virgin olive oil
¼ teaspoon kosher salt
1/8 teaspoon ground black pepper

Summer Grilled Salmon Salad:
2 ¾ cups romaine lettuce hearts, cut into bite size pieces
2 ¾ cups radicchio, cut into bite size pieces
2 teaspoons chopped fresh dill weed
2 teaspoons chopped fresh Italian parsley leaves
2 teaspoons thinly sliced fresh chives
½ cup thinly sliced radishes
¼ cup frozen green peas
2/3 cup thinly sliced raw asparagus
1 ½ Tablespoons thinly sliced red onions

Allergens:

Fish, Milk

Nutritional Information

Directions:

To Prepare Buttermilk Vinaigrette: In a stainless-steel bowl, combine buttermilk, creme fraiche, vinegar, salt and pepper. Mix well. Slowly whisk in oil until well blended and emulsified. Cover and place in refrigerator until ready to use.
To Prepare Simply Grilled Wild Salmon: Coat salmon with oil. Season with salt and pepper. Preheat, clean and season grill or grill pan. Place salmon presentation side down on grill. Cook for about 3 to 5 minutes and turn over and finish cooking for another 3 to 5 minute or until cooked through. Remove from heat. Gently flake into large pieces.
To Prepare Summer Grilled Salmon Salad: Bring water (not listed) to a boil in a pot. Add frozen peas. Blanch for 1 minute or until just tender. Drain, and place in ice water or under cold running water to cool immediately. Pat dry. In a small stainless-steel bowl, combine romaine, radicchio, dill, parsley and chives. Toss gently to evenly distribute. Divide salad into four portions. Place 1 serving in center of each plate. Evenly scatter the radishes, peas, asparagus and red onions over the greens. Evenly divide and place flaked salmon on top of salads. Drizzle 1/4 cup dressing over top of each salad. Enjoy immediately!