I mentioned in Sunday's post that we were eating more salads than normal. This recipe is a great example of a dinner salad which has it all - plenty of veggies, protein, and even fruit. It also has amazing flavour. So much that Paul asked em to cook it again the next night (I refused :-) - I like some variety).
This recipe was on a blog I have never visited before - The roasted root. Based on the success of this recipe I can tell you that I'll be back!
This recipe looks complicated - it really isn't. Make the salmon rub. Make the salsa. Make the dressing. Grill salmon. Toss salad. Done.
The only change I made to the recipe was to throw some spinach in with the arugula (we had received a BIG bunch in our CSA delivery last week).
The dressing makes plenty so you'll have enough for those repeat salads you'll be making!
Grilled Salmon with Strawberry Salsa
For the Grilled Salmon
1 (.75-pound) salmon fillet
2 tablespoons olive oil
½ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon paprika
1 teaspoon ground chili powder
¼ teaspoon sea salt
6 large ripe strawberries, finely chopped
1 jalapeno, seeded and chopped
¼ cup red onion, finely chopped
1 small clove garlic, minced
1 lime, juiced
Pinch sea salt
5 ounces baby arugula
½ ripe avocado, diced
3 radishes, thinly sliced
4 ripe strawberries, chopped
Strawberry Balsamic Vinaigrette
1/3 cup olive oil
¼ cup balsamic vinegar
1 tablespoon fresh lemon juice
1/2 teaspoon lemon zest
3 ripe strawberries, chopped
1-½ tablespoons honey
1-½ tablespoons Dijon mustard
Prepare the Strawberry Vinaigrette:Add all of the ingredients for the vinaigrette to a blender and blend until smooth. Transfer to a jar or sealable container and refrigerate until ready to use.
Prepare the Strawberry Salsa: Stir together the ingredients for the salsa in a bowl. Refrigerate until ready to use.
Prepare the Arugula Salad: Add the ingredients for the salad to a large serving bowl and toss in desired amount of strawberry vinaigrette. Refrigerate until the salmon is ready.
Prepare the Grilled Salmon: Place the salmon on a plate or in a casserole dish and 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.
Place the salmon fillet 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 fillets that are one inch thick or less will take about 8 minutes total on the grill. Thicker fillets 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).
Transfer to a cutting board and cut smaller fillets to serve.
Serve arugula salad with salmon and top with strawberry salsa.